Recipe by Mogirimi
"This is a reduced-fat version of this delicious Spanish origin dessert. I made it this way and my family did not notice the difference with the original fatty version. Good point!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 3/4 cups
1 (14 ounce) can
low-fat sweetened condensed milk
I made this recipe using non-fat sweetened condensed milk and the equivilent of 5 eggs with the fake eggs and my friends loved it! They said they couldn't tell the difference. If you have never melted sugar before, be sure not to stir it while it is melting ... I learned that the hard way.
I usually do not rate recipes, but I was so disappointed in how this turned out. The consistency was anything BUT creamy and after the amount of time put into it, that made it even more disappointing.
This is a very easy-to-follow and nearly fool-proof recipe. Do not expect a super creamy rich flan, because this is not. It is certainly a lighter but still yummy flan. I, however, have made an extensive alteration to this recipe that I could post as a new recipe but I find the instructions and basic ingredients from Mogirimi so wonderful that I just decided to post my modifications. My modified flan is orange-flavored and it turned out perfect. To make the flan slightly richer I used 6 whole eggs (you'll get more custard mix this way) and used regular sweetened condense milk. I subsituted 1/4 cup of the water with triple sec (any orange liquer will do) and added 1 tps of grated orange peel. I also added nutmeg to taste. For the sugar, I highly advise you use baker's quality sugar (it melts better). Cooking time will vary depending on what you put your custard in. It may take an hour if the water you added was not boiling and you are cooking in a pie pan (mine took an hour). This orange-flavored version is to die for. I made it for Cinco de Mayo and it disappeared. Enjoy!
Don't use a non stick surface while melting the sugar!
I made this with regular condensed milk and poured it into 8 ramekins for individual flans. The baking time was shorter. My family LOVED it. I loved how easy it was!
We got back from Puerto Vallarta, Mexico six days ago where we thought we had eaten the nicest, freshest, creamiest Spanish flan ever. This recipe showded up in my weekly AllRecipes newsletter, so thought I would give it a try. Wow, was this easy and delicious. Wish I could give it 10 stars. So easy to make, and my wife was very proud of me !!
This flan is absolutely delicious! My girlfriend is Puerto Rican and loves flan. She always buys the flan that you make from a box, so I decided I would TRY to make this recipe. It was SO easy and SO delicious! My girlfriend loved it and I make this AT LEAST twice a week! Thank you for this fabulous recipe; I wouldn't change a thing!
I love flan, but I hate the fat and etc. that comes with the flan. This is an excellent alternative, you'd never know that this was lower in fat and cholesterol. I cooked exactly as the recipe reads. It was wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 327
** Calories from Fat: 34
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple flan with a creamy, custardy texture.
See an easy recipe for a light version of pumpkin flan.
See how to put a tropical twist on traditional flan.