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4
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
A first-class crème caramel or flan, with a smooth-as-silk custard set off by deep amber caramel, is one of the best desserts imaginable. The classic formula for crème caramel is four egg yolks to two cups of whole milk, sometimes enriched with cream. This version uses lowfat milk and one less yolk, cutting fat and calories by about a third.