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Vanilla Flan with “Go Red” Berry Coulis
Serves 4; 1 flan and 3 tbsp. coulis per serving
Vegetable oil spray
2 cups water
1 cup fat-free evaporated milk
1/2 cup egg substitute
1 large egg
1/4 cup sugar
1 tsp. vanilla extract
8 oz. frozen unsweetened mixed berries, thawed and juice reserved
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/2 cup. frozen unsweetened mixed berries (optional)
Put the oven rack in the center of the oven. Preheat the oven to 325°F. Lightly spray four 6-ounce ramekins or custard cups with vegetable oil spray.
Pour the water into a small saucepan. Bring to a rolling boil over high heat. Turn off the heat, cover the pan, and leave it on the burner.
In a food processor or blender, process the evaporated milk, egg substitute, egg, 1/4 cup sugar, and 1 teaspoon vanilla until smooth. Pour equal amounts (about 1/2 cup) of the mixture into each ramekin.
Place a 13x9x2-inch glass baking dish in the oven. Pour the boiling water into the dish, then carefully place the ramekins in the dish. Bake for 40 minutes, or until a knife inserted in the center of a flan comes out clean. Carefully remove the baking dish from the oven and place it, with the ramekins still in the water, on a cooling rack. Let cool slightly, about 10 minutes.
Meanwhile, in a small bowl, gently stir together 8 ounces mixed berries, 1 tablespoon sugar, and 1/2 teaspoon vanilla. Pour into a fine sieve over a medium bowl. Using the back of a spoon, press the berries firmly until all the liquid is strained into the bowl and only a thin coating of berry skins remains in the sieve. Set the coulis aside.
About 30 minutes before serving the flans, set the remaining frozen berries out to thaw slightly.
When the flans are slightly cooled, remove the ramekins from the baking dish. Run a knife around the edge of each ramekin to release the flans. Place a dessert plate over each ramekin and invert. Serve warm or refrigerate and serve chilled, covering with plastic wrap once the flans have cooled.
To serve, spoon the coulis around each flan. Top with the 1/2 cup mixed berries.
Nutrients per Serving: Calories 186; Total Fat 1.5 g; Saturated 0.5 g; Polyunsaturated 0.0 g; Monounsaturated 0.5 g; Cholesterol 55 mg; Sodium 156 mg; Carbohydrates 32 g; Sugars 29 g; Fiber 2 g; Protein 10 g Dietary Exchanges:
1/2 fruit; 1/2 skim milk; 1 other carbohydrate; 1 very lean meat
This recipe is reprinted with permission from Love Your Heart, Copyright © 2007 by the American Heart Association. Published by Publications International, Ltd. Available at grocery-store checkouts nationwide in February, while supplies last.
