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Skinny Creamy Custards
Skinny Creamy Custards
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Prep Time:
30 minutes
Total Time:
5 hours 30 minutes
Healthier Mexican Flan: Swap cream for Greek yogurt for a lighter, more protein-packed caramel dessert.
Ingredients:
  • 1/3 cup sugar
  • 3 eggs, lightly beaten
  • 2 containers (6 oz each) Greek yogurt
  • 1 teaspoon vanilla
Instructions:
  • Preheat your oven to 325°F. For the caramelized sugar, melt 1/3 cup sugar in an 8-inch heavy skillet over medium-high heat, shaking the skillet occasionally. Avoid stirring. Reduce heat to low when sugar starts to melt. Cook for about 5 minutes until sugar is fully melted and golden brown, occasionally stirring with a wooden spoon.
  • Divide the luscious caramelized sugar evenly among four 6-ounce custard cups, tilting each cup to ensure the bottoms are perfectly coated. Let it cool for a bit.
  • In a medium bowl, whisk together eggs, yogurt, 1/3 cup sugar, and vanilla until well combined.
  • Nestle custard cups in a 13x9x2-inch baking pan. Pour egg mixture evenly into cups. Carefully fill the baking pan with hot tap water until it reaches about halfway up the custard cups. Place in the oven to bake.
  • Bake for 30 to 35 minutes until a knife comes out clean when inserted near the centers. Remove cups from water, then cool on a wire rack. Cover and chill the flans in cups for 4 to 24 hours.
  • Carefully run a knife along the edges of the flans to loosen them. Place a dessert plate over each flan, then flip the plate and custard cup together to unmold. Gently remove the cups from the flans and drizzle any remaining caramelized sugar on top.

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