1 cup sugar
1 12 oz. can evaporated skim milk
1 2-inch stick cinnamon
2 egg whites
1/2 cup frozen egg substitute, defrosted
1 teaspoon vanilla
One round or rectangular 2-quart baking dish is necessary.
Preheat oven to 350 degrees.
Pour a small amount of water into a 6-inch cast iron or other heavy skillet.
Pour out the water, leaving surface slightly damp.
Add 1/2 cup sugar to skillet.
Cook over medium heat, stirring occasionally, until sugar begins to melt.
When sugar starts to melt, stir constantly until caramel color. Immediately pour caramelized sugar into baking dish and rotate dish on edge to coat sides evenly to within 1 inch of top edge.
Set aside.
Pour evaporated skim milk into small saucepan.
Add cinnamon.
Heat over medium heat until small bubbles form at edge of pan. Remove from heat. In a medium bowl, beat egg whites and cholesterol-free egg substitute until foamy.
Stir in remaining 1/2 cup sugar and vanilla and continue mixing until sugar is dissolved.
Remove cinnamon from milk.
Add milk to sugar mixture and stir well.
Pour into prepared baking dish.
Place in another pan and add 1 inch hot water.
Bake for 1 hour and 10 minutes or until knife blade inserted between center and side of baking dish comes out clean.
Cool on wire rack until room temperature.
To remove from baking dish, place serving plate on top and invert baking dish.
Flan should come out easily.
Makes 6 servings.
Calories 194,
Fat 1.6g,
Carb 40g,
Chol 5.2mg,
Sodium 114mg.
