More egg whites than yolks, no pastry base and low-fat sweetened condensed milk are the signature features of this low fat tart.
The end result was nice, reminds me a lot of Creme Caramel. But I wouldn't call this recipe easy! And it took me a lot longer than 15 minutes of prep time. I also found Step 3 fairly confusing... - 05 Aug 2010
I made this recipe using non-fat sweetened condensed milk and the equivilent of 5 eggs with the fake eggs and my friends loved it! They said they couldn't tell the difference. If you have never melted sugar before, be sure not to stir it while it is melting ... I learned that the hard way. - 17 Aug 2001 (Review from Allrecipes USA and Canada)
This is a very easy-to-follow and nearly fool-proof recipe. Do not expect a super creamy rich flan, because this is not. It is certainly a lighter but still yummy flan. I, however, have made an extensive alteration to this recipe that I could post as a new recipe but I find the instructions and basic ingredients from Mogirimi so wonderful that I just decided to post my modifications. My modified flan is orange-flavored and it turned out perfect. To make the flan slightly richer I used 6 whole eggs (you'll get more custard mix this way) and used regular sweetened condense milk. I subsituted 1/4 cup of the water with triple sec (any orange liquer will do) and added 1 tps of grated orange peel. I also added nutmeg to taste. For the sugar, I highly advise you use baker's quality sugar (it melts better). Cooking time will vary depending on what you put your custard in. It may take an hour if the water you added was not boiling and you are cooking in a pie pan (mine took an hour). This orange-flavored version is to die for. I made it for Cinco de Mayo and it disappeared. Enjoy! - 11 May 2007 (Review from Allrecipes USA and Canada)