1\/2 C. sugar
\n1-1\/4 C. 1% milk
\n2 T. Dutch process cocoa
\n2 T. dark rum
\n1 tsp. grated orange rind
\n2 large egg yolks
\n1 large egg white
\n14 oz. fat-free sweetened condensed milk<\/p>\n
Preheat oven to 300F. Place sugar in a medium, heavy skillet over medium heat; cook until sugar dissolves. Continue cooking an additional 1-1\/2 minutes or until golden. Immediately pour into a 9-inch quiche dish coated with cooking spray, tipping quickly until caramelized sugar coats bottom of dish. Combine milk and remaining ingredients in a food processor, and process mixture until smooth. Pour milk mixture over caramelized syrup in dish. Place dish in a shallow roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 300F for 1 hour or until a knife inserted in center of flan comes out clean. Remove dish from roasting pan, and cool 30 minutes on a wire rack. Cover flan, and chill at least 3 hours. Place a plate upside down on top of dish, and invert flan onto plate. Drizzle any remaining caramelized syrup over the flan.<\/p>\n
Yield: 8 servings
\nCalories: 184
\nFat: 2g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 C. sugar 1-1\/4 C. 1% milk 2 T. Dutch process cocoa 2 T. dark rum 1 tsp. grated orange rind 2 large egg yolks 1 large egg white 14 oz. fat-free sweetened condensed milk Preheat oven to 300F. Place sugar in a medium, heavy skillet over medium heat; cook until sugar dissolves. Continue cooking an additional 1-1\/2 minutes or until golden. Immediately pour into a 9-inch quiche dish coated with cooking spray, tipping quickly until caramelized sugar coats bottom…<\/p>\n