Spiced Rum Flan

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* Exported from MasterCook *

 

Spiced Rum Flan

 

Recipe By : Weight Watchers Magazine, June 1999

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups sugar -- divided

5 large eggs

2 1/2 cups 1% low-fat milk

1/4 cup spiced rum or dark rum

1 teaspoon vanilla extract

 

1. Preheat oven to 325ø.

 

2. Place 3/4 cup sugar in a small heavy skillet over medium heat; cook 3

minutes or until sugar dissolves (do not stir). Cook an additional 3

minutes or until golden, stirring constantly. Immediately pour into a

9-inch round cake pan, tipping quickly until caramelized sugar coats bottom

of cake pan.

 

3. Place eggs in a medium bowl, and stir with a whisk until well blended.

Set aside. Combine remaining 1/2 cup sugar, milk, rum, and vanilla in a

large heavy saucepan; stir well. Place over medium heat, and cook 5 minutes

or just until mixture comes to a simmer. Gradually add hot milk mixture to

eggs, stirring constantly with a whisk.

 

4.Pour milk mixture into prepared pan; place cake pan in a large shallow

baking pan. Add hot water to baking pan to a depth of 1 inch. Bake at 325ø

for 55 minutes or until a knife inserted near center comes out clean.

Remove cake pan from water, and let cool completely on a wire rack. Cover

and chill at least 3 hours.

 

5. Loosen edge of flan with a knife or rubber spatula. Place a serving

plate, upside down, on top of pan; invert flan onto serving plate. Drizzle

any remaining caramelized syrup over flan. Yield: 8 servings. Note: When

caramelizing sugar, do not use a nonstick skillet. After sugar dissolves,

watch it carefully because it caramelizes quickly. If it gets too brown it

will be bitter.

 

POINTS: 4; Exchanges: 2 1/2 Starch Per serving: CAL 203 18% from fat; PRO

6.6g; FAT 4g (sat 1 .5g) CARB 35.3; FIB 0mg; CHOL 141mg; IRON 0.5mg; SOD

79mg; CALC 110mg

 

Converted by MC_Buster. KES_03 Jun 99

 

 

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