Light Flan Recipe Format

Light Flan

  • Servings: 6 1/2 cups
  • Difficulty: easy
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Here's an easy and light dessert you can fix anytime you make a special Spanish or Latin American meal. This light version of flan, a typically high-fat dessert is every bit as good as the original.

Rating: 5 out of 5.


½ cup plus 2 tbsp. sugar divided into ¼ cup and ¼ cup plus 2 tbsps. Sugar
1 tbsp. water
2 cups fat-free half and half
2 eggs plus
1 tsp. vanilla and 1 tsp. imitation almond extract
or 1 tsp. vanilla and 2 tsp. amaretto liqueur
¼ tsp. fresh ground nutmeg
pinch salt – optional


  1. Combine ¼ cup sugar and 1 tbsp. water in a small saucepan, and place over medium heat. Caramelize sugar by stirring often until sugar melts and turns golden (about 8 minutes). Pour immediately into six 6‑oz. custard cups tipping cups quickly until sugar coats bottom of cups; set cups aside.

    2. Preheat oven to 325 F. Whisk ¼ cup plus 2 tbsp. sugar together with eggs and egg whites, vanilla, and almond extract or amaretto and nutmeg together until combined. Stir in half and half gently. Do not beat rapidly, as mixture will become foamy. 

    3. Pour mixture into prepared cups; place cups in a large, shallow pan. Add hot water to pan to a depth of 1-inch. Bake for 1 hour and 10 minutes or until a knife inserted near center comes out clean. Remove cups from water and let cool. Cover and chill several hours or overnight.

    4. To serve, loosen edges of custard with a flat knife. Place a dessert plate upside down on top of cup; invert custard onto plate. Drizzle any remaining caramel sauce over flan. See video below.


Nutritional Information: ½ cup 155 calories; 2g total fat; 28g carbohydrate; 0 dietary fiber; 6.8g protein; 62mg cholesterol; 102mg sodium

Before Recipe Rehab: ½ cup 470 calories; 17g Fat; 34g carbohydrates; 0 Fiber; 6g protein; 191mg cholesterol; 102mg sodium

Cook’s Notes: This recipe can be doubled or tripled and baked in a souffle dish or flan pan. Be sure not to over bake the flan(s) or the eggs will curdle and the custard will be grainy.

When caramelizing the sugar for doubled or tripled amounts, use only 1 tbsp. water with the increased sugar amounts. If you increase the water, it will take much longer to caramelize the sugar.


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