Classic Honey Flan

• Nonstick cooking spray

• 1 large egg

• ½ C egg substitute

• 1½ C fat-free (skim) milk

• ¼ C plus 3 Tbsp honey, divided

• ½ tsp grated lemon zest

• 1 tsp vanilla

• ½ tsp ground cinnamon

Directions

• 1

  Preheat oven to 325 °F. Spray four ovenproof custard cups with nonstick cooking spray.

• 2

  Prepare the water bath: Bring water to boil in a saucepan over medium-high heat.

• 3

  Meanwhile, in a mixing bowl combine the whole egg, egg substitute, milk, ¼ cup plus 1 tablespoon of honey, grated lemon zest, and vanilla. Beat until mixed, but not foamy.

• 4

  In a separate bowl, combine 2 tablespoons of honey and cinnamon, and mix to blend well.

• 5

  Place the custard cups in a baking dish that is large enough to accommodate them plus the water bath. Spoon ½ tablespoon of honey and cinnamon into each custard cup. Divide the egg mixture equally into each custard cup.

• 6

  Place the baking dish on the middle rack in the oven and pour the boiling water into the baking dish to a depth of 1 inch, taking care not to let the water splash into the flan. Bake for 45 minutes or until a knife blade comes out clean when inserted.

• 7

  Serve warm or cold. Before serving, loosen the edges with a knife or spatula and invert onto individual dessert plates.