Flan With Orange Sauce

A smooth and creamy baked vanilla flan, gently cooked in a water bath and chilled until set, then served with orange sauce and fresh orange segments for a light, elegant dessert.

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Prep Time 15

Cook Time 1 15

Chilling 6

Total Time 7 30

Servings: 6

Course: Dessert

Cuisine: Mexican

Calories: 170

Ingredients Method Notes

Ingredients

Flan Ingredients

1 quart skim milk
5 large eggs
5 tsp Equal® for Recipes or 16 packets Equal® sweetener or 2/3 cup Equal® Spoonful™
2 tsp vanilla extract
Orange Sauce (recipe follows)
1 cup fresh orange segments or canned drained Mandarin orange segments
Mint sprigs

Orange Sauce Ingredients

¾ cup orange juice
1 tbsp cornstarch
1 tsp Equal for Recipes or 3 packets Equal sweetener or 2 tbsp Equal Spoonful

Method

Flan Directions

Preheat oven at 325 °F.
Heat milk just to simmering in medium saucepan. Beat eggs until foamy in medium bowl; gradually whisk milk into eggs. Stir in Equal® and vanilla.
Pour mixture through strainer into ungreased 1-quart casserole or souffle dish. Place casserole in roasting pan on middle rack of oven and cover with lid or aluminum foil. Pour 2-inches hot water into roasting pan.
Bake for 1 to 1 1/4 hours or until custard is set and sharp knife inserted halfway between center and edge comes out clean.
Remove dish from roasting pan and cool to room temperature on wire rack. Refrigerate until chilled, 5 to 6 hours.
Spoon custard into dishes; top with Orange Sauce (see below) and orange segments. Garnish with mint.

Orange Sauce Directions

Mix orange juice and cornstarch in small saucepan; heat to boiling.
Boil, stirring constantly, until thickened, about 1 minute. Remove from heat; stir in Equal®.
Cool to room temperature; refrigerate until chilled.