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LOW-FAT BAKING

Thin Flan

July 01, 1993|DONNA DEANE | TIMES FOOD STYLIST

Light and cooling, lime flan is a refreshing end to a hot-weather supper. And there's almost no fat.

Most flans are high in fat, but this version uses nonfat milk and egg substitute to reduce the fat count to less than one-half gram.

Baking the molds in a water bath helps to avoid curdling. Be sure to bake the flans just until a knife inserted comes out clean.

LIME FLAN 1 cup sugar 2 cups nonfat milk 3/4 cup nonfat egg substitute (equivalent to 3 eggs) Grated zest 1 small lime 2 teaspoons vanilla 1 lime, thinly sliced

Heat 1/2 cup sugar in skillet over low heat until sugar turns caramel color. Pour into bottom of each of 8 individual ring molds.

Combine milk, remaining 1/2 cup sugar, egg substitute, lime zest and vanilla. Pour mixture into prepared ring molds.

Put filled molds in large pan and add water to reach halfway up sides of molds. Bake at 325 degrees 20 to 30 minutes until custard is set. Remove molds from water bath and chill until serving time. Invert onto individual serving dishes and garnish with thin lime slices, if desired. Makes 8 servings.

Each serving contains about: 131 calories; 66 mg sodium; 1 mg cholesterol; 0.12 gram fat; 29 grams carbohydrates; 4 grams protein; 0 fiber.

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