CARAMEL FLAN (REDUCED FAT)
This take on flan is every bit as creamy as the classic but has much less calories, thanks to the use of low fat evaporated milk instead of heavy cream. Skyr yogurt adds a subtle depth a bit . Serve with fresh, seasonal fruit for an added treat – berries go especially well!
Serves 6 to 8
½ cup sugar
2 tablespoons water
1 can (354 ml) evaporated low fat 2% milk (Nestlé Carnation a popular brand)
7 tablespoons condensed milk
4 large eggs
½ cup plain or vanilla Skyr yogurt
1 tablespoon vanilla paste
1/8 teaspoon salt
1. Preheat oven to 350°F (176°C). In a large pot, bring 12 cups of water to a boil and keep hot. Place a rack in a roasting pan and set aside.
2. Place the sugar and 2 tablespoons water in a small saucepan over medium-high heat. Cover until it comes to a boil, about 4 minutes, then remove the lid. Continue cooking for 4 to 5 minutes until the caramel turns a golden to amber color. Swirl the pan often but do not stir - this will encourage crystals to form. The darker the color, the more intense the flavor!
Immediately pour the caramel into an 8-inch round baking dish and tilt the dish to coat bottom. Place the dish on the roasting pan and let it rest until the caramel hardens, about 5 minutes.
3. To the same saucepan, add the evaporated milk and condensed milk. Bring to a simmer and stir well to dissolve any remaining caramel in the saucepan. Pour into a blender and turn to low speed. With motor running, add the eggs, yogurt, vanilla, and salt. Blend for 20 seconds or until smooth. Alternatively, mix by hand: whisk the eggs, yogurt, vanilla, and salt. In a slow stream, whisk in 1 cup of hot milk then whisk in the remaining milk until smooth.
4. Pour the custard over the caramel. Place the roasting pan in the oven. Carefully pour enough hot water in the roasting pan to come halfway up the side of the baking dish. Bake until the edges are set but the center jiggles slightly when shaken, about 45 - 60 minutes. Note: the baking time will depend heavily on your oven, the material of the baking pan, and the water bath maintaining a consistent heat.
5. Remove the dish from the water and let it rest at room temperature for 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate. Best eaten within 3 days.