[Food Tip: Flan is the dessert of Spain and Latin America, although also a favorite in France, where it is called creme caramel. Flan is a stiff egg custard baked in a mold with caramel sauce on the bottom. When served, it is turned upside down so the caramel sauce drizzles from the top and down the sides.]
This homemade creamy, yet light, custard has a hint of orange. It is the queen of simple with only four ingredients and no baking. Chill thoroughly before serving.
2 (3-ounce) packages Jello-Flan (Spanish style custard)
zest of 1 orange
3 cups fat-free half & half
1 cup fat-free condensed milk
light whipped cream for garnish
1) Pour both packets of caramel sauce (from Jello-Flan) into a 9 inch non-stick cake pan. Rotate pan to help evenly distribute caramel to cover pan bottom. (Will not completely cover at this point). Sprinkle orange zest evenly over caramel sauce. Set aside.
2) In a medium saucepan, whisk together 2 packages of dry flan ingredients, half & half, and condensed milk. Bring mixture to a boil over medium heat, stirring constantly. (Liquid will be thin). Remove from heat. Pour hot mixture carefully over caramel. Refrigerate over night.
3) To serve, run a knife between flan and pan edge. Invert cake pan on a flat cake dish. Hold tightly together. Flan will slip off on to dish. Cut into 8 wedges, use a pie server to transfer to plates. Garnish each slice with light whipped cream, if desired. Makes 8 servings.
Nutritional Analysis per serving: 245 Calories; < 1 percent fat (< 0.5 gram); 0 gram saturated fat; 10 percent protein; 90 percent carbohydrate; 0 gram fiber.