YOU ARE HERE: LAT HomeCollections

The Lighter Side

Have Your Custard and Eat It Too


If you're trying to cut fat and calories, a custard is about the last thing you're going to reach for.

This one is different. It's a flan with the golden caramel sauce and creamy smooth texture you'd expect. But instead of making it with the usual amount of sugar, eggs and cream, I've lightened this classic dessert by using nonfat milk, nonfat half-and-half and nonfat egg substitute.

I know, it sounds like a recipe for disappointment. But trust me, this flan feels and tastes rich. A bit of lime brightens the flavor too.

And since you might just get carried away with how good it is, I've designed the recipe to make individual servings.


Lime Flan

Active Work Time: 15 minutes * Total Preparation Time: 45 minutes, plus 1 hour chilling time

1 cup sugar, divided

1 cup nonfat milk

1 cup nonfat half-and-half

3/4 cup nonfat egg substitute (equivalent to 3 eggs)

Grated zest of 1 small lime

2 teaspoons vanilla extract

2 tablespoons pomegranate seeds

8 thin slices of lime

Heat the oven to 325 degrees.

Heat 1/2 cup of the sugar in a skillet over low heat until the sugar turns caramel color. Pour the hot syrup into the bottom of each of 8 (6-ounce) ring molds.

In a mixing bowl, stir together the nonfat milk, half-and-half, remaining 1/2 cup of sugar, egg substitute, lime zest and vanilla. Ladle the mixture into the ring molds.

Put the filled molds in a large baking pan and add water to reach halfway up sides of molds. Bake until the custard is set, 20 to 30 minutes. Remove the molds from the water bath and cool them to room temperature. Chill them until serving time. To serve, invert each mold onto a serving plate, sprinkle with pomegranate seeds and garnish with a slice of lime.

8 servings. Each serving: 153 calories; 88 mg sodium; 1 mg cholesterol; 1 gram fat; 0 saturated fat; 30 grams carbohydrates; 4 grams protein; 0.06 grams fiber.

Los Angeles Times Articles