Thursday, April 12, 2012

Light Latte Flan (aka Skinny Latte Flan)

As a part of our healthy cuisine class we often take recipes and convert them to make healthier.  This recipe from Cooking Light was found on  It was already fairly "skinny."  but in the spirit of things we modified to make it a little healthier.  The recipe follows the photo.  I will give you the original recipe and then tell you how we modified it.

Latte Flan
Yield: six servings

3/4 cup sugar, divided
1/4 cup water
Cooking spray
3 cups 2% reduced-fat milk
2 tablespoons instant espresso or 1/4 cup instant coffee granules
3 tablespoons Kahlua (coffee-flavored liqueur)
2 large eggs
2 large egg whites

Preheat oven to 350°.
Combine 1/2 cup sugar and water in a small, heavy saucepan, and cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 10 minutes or until golden, stirring constantly. Immediately pour into 6 (6-ounce) custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups.
Combine milk and espresso in a medium saucepan over medium heat; cook 5 minutes or until espresso dissolves (do not boil). Remove from heat; stir in 1/4 cup sugar and Kahlua.
Combine eggs and egg whites in a large bowl; stir well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly. Divide mixture evenly among prepared custard cups. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan; cool completely on a wire rack. Cover and chill at least 8 hours.
Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup, and invert custards onto plates. Drizzle any remaining caramelized syrup over custards.

To make this just a little healthier, we replaced all of the egg with no cholesterol egg substitute.  It worked like a charm.

Until next time.
Happy Cooking and Eating
Chef Leslie Bartosh

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