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East Coast USA, United States
Lowcountry porch sitter. Appalachian Mountain lover. Finger Lakes dreamer.

Sunday, October 16, 2011

Forever Kahlua Flan

Birthdays and cooking classes go very well together! When considering what sort of occasion would appropriately say farewell to a year of monumental experiences and welcome another year full of promise (as it is every time a birth date comes around) I made arrangements with a local culinary center to host a small group of women for a "Girls Night Out." In September of this year the Hilton Head Health Institute announced the opening of its Culinary Arts Center; thus, it was a natural fit to pair the facility with an evening to celebrate one's life and to host some very special women in my life (as well as a desire to secure some healthier recipe options). Chef Karla Williams brought our group many wonderful healthy renditions of my favorite knoshes: Sun Dried Tomato Phyllo Triangles, Pork Pot Stickers, Mini Crab Cakes, Mini Pizza Pizzets, Light Hummus and Kahlua Flan. It's the "sweet" yet "lighter" version of the evening that I bring to the kitchen this weekend. Compare Chef Karla's ingredients below with a not as healthy version from Emerile Lagasse and one might think something gets lost in the translation to healthy, but we can say without a doubt Chef Karla's flan version is full of the same flavor and completely indulgent. She noted during our class that you can add additional flavor to this recipe by adding 1/2 c mashed banana (Kahlua, Banana Flan). Another year older and after this cooking class certainly wiser!


Kahlua Flan
1/2 c Sugar
3 Tbsp Water
1/3 c Dark Brown sugar
2 Tbsp Kahlua
1 tsp Vanilla Extract
1/8 tsp Salt
12 oz Evaporated Skim Milk
1/2 c egg substitute
# of servings: 6
Serving size: 1 pc
Calories per serving: 180
Fat Grams per serving: 1



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Life Enrichment is like a travel and learn program...offering infusions that make every day life thereafter far more interesting! ~ Ann-Marie Adams, Reflections on a Meaningful Life