I'm sure glad my friend told me no to the cake! Her birthday wish was that I cook dinner for her and make her a dessert "something like flan", she hinted. Well, it just so happened that my mom had told me the last time she had my flan that she would never order it in a restaurant again! So with my friend's wish and mom's praise dessert was going to be a breeze!
Yep, you guessed it, too easy! My challenge was going to be making it a little less calorie laden (I won't say healthy here). I always have fat free half and half on hand so I decided to use that and hope for the best! It worked beautifully!! Mom never guessed and after her third serving my friend hadn't a clue either - I was happy! Then, I got up this morning and while drinking my coffee decided to try again... even lower!
Upside Down Creme Brulee (Flan)
1/4 cup sugar (plus 2 tsp for caramelizing)
1 cup half and half, fat free
1/2 cup Egg Beaters
3/4 tsp vanillaPinch of salt
Sprinkle 1/2 tsp of sugar in the bottom of 4 ramekins. With a torch, moving the flame in slow spirals, caramelize the sugar in each ramekin until amber or dark amber beads form over the entire bottom surface. Set them aside to cool. Preheat the oven to 300F. In a small saucepan, combine 1/4 cup of sugar and the half and half. Stir while heating over medium-high heat until almost to the boiling point. Set aside to cool. In another bowl, briskly stir the egg beaters, vanilla and salt. Continue stirring while adding the cream mixture in a slow thin stream. Strain the mixture through a fine sieve and fill the ramekins, pouring gently. Place ramekins in a baking dish and then fill the baking dish with hot water until 1/2 way up the ramekins. Bake for 40 minutes (more or less depending on the depth of the ramekins) until the centers are softly set. They should jiggle slightly. Remove them from the oven and let them cool in the water for about 10 minutes. Remove them from the baking dish and cover with plastic wrap before placing in the refrigerator. (They are also great room temperature!) To unmold them, hold the bottom half of the ramekin in a bowl of hot tap water for a count of 20. Then, with a small paring knife, go around the edge of each custard. Turn the ramekin over in the center of a dessert plate. If the custard does not fall out, gently lift one edge of the custard with the paring knife to release the vacuum.
Wow, that's a lot of directions! Hopefully I got everything and they turn out perfectly like mine did!
Would that be considered healthy?