Recipe Source: Delicious Heart Healthy Latino Recipes
Prep time |
Cook time |
Yields |
Serving Size |
5 minutes |
45 minutes |
4 servings |
½ C |
Nonstick cooking spray
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1 large egg
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½ C egg substitute
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1½ C fat-free (skim) milk
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¼ C plus 3 Tbsp honey, divided
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½ tsp grated lemon zest
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1 tsp vanilla
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½ tsp ground cinnamon
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Directions
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1
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Preheat oven to 325 °F. Spray four ovenproof custard cups with nonstick cooking spray.
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2
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Prepare the water bath: Bring water to boil in a saucepan over medium-high heat.
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3
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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.
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4
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In a separate bowl, combine 2 tablespoons of honey and cinnamon, and mix to blend well.
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5
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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.
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6
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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.
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7
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Serve warm or cold. Before serving, loosen the edges with a knife or spatula and invert onto individual dessert plates.
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