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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Orange Caramel Flan

Source: The following recipe was submitted by Marilyn Helton. Recipe from The Holly Clegg Trim&Terrific® Cookbook, ©2002 by Holly Clegg.

This orange-flavored Mexican pudding dessert is light yet very satisfying.

Rating:
Prep Time:	1 hours
Cook Time:	90 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	155.2

Total Carbs	25.7 g

Dietary Fiber	0.1 g

Sugars	25.5 g

Total Fat	2.5 g

Saturated Fat	0.8 g

Unsaturated Fat	0.3 g

Potassium	731.2 mg

Protein	8.1 g

Sodium	125.3 mg

Dietary Exchanges 2.5 Fat, 0.3 Fruits, 0.5 Meat, 0.6 Milk, 0.6 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup sugar 1.0
1 tbsp cold water 3.0
3 each eggs 0.25
0 1/4 cup frozen orange juice concentrate 12.0
12 floz Milk, evaporated, nonfat/skim 0.5
0 1/2 cup fat free milk 2.0
2 tsp vanilla extract 0.125
0.125 tsp almond extract

Directions

Preheat oven to 300 degrees F.
In a heavy, small saucepan, mix 1/4 cup sugar with the water. Cook over medium-low heat until the sugar dissolves, stirring frequently.
Increase the heat, and boil without stirring until the sugar turns deep golden brown, swirling the pan occasionally.
Immediately pour the caramel into six 6-ounce custard cups.
Carefully tilt the cups slightly, covering as much of the bottom (but not the sides) as possible.
Set the cups aside.
In a large bowl, whisk the eggs, orange juice concentrate, and remaining 1/4 cup sugar.
Gradually whisk in both the milks and the extracts.
Divide the custard among the prepared cups.
Place the cups in a large baking pan. Add enough hot water to the pan to come halfway up the sides of the cups.
Bake in preheated oven until the custards are set, about 80 minutes.
Remove the cups from the water.
Cover and refrigerate overnight.
When ready to serve, run a small, sharp knife around the custard sides to loosen.
Invert a custard onto each dessert plate, or eat from the cup. Makes 6 Servings.