If you’re trying to cut fat and calories, a custard is about the last thing you’re going to reach for.
This one is different. It’s a flan with the golden caramel sauce and creamy smooth texture you’d expect. But instead of making it with the usual amount of sugar, eggs and cream, I’ve lightened this classic dessert by using nonfat milk, nonfat half-and-half and nonfat egg substitute.
I know, it sounds like a recipe for disappointment. But trust me, this flan feels and tastes rich. A bit of lime brightens the flavor too.
And since you might just get carried away with how good it is, I’ve designed the recipe to make individual servings.