Ingredients
4
tablespoons fat-free hot fudge topping
1
(14-oz.) can fat-free or low-fat sweetened condensed milk (not evaporated)
1/2
cup refrigerated or frozen fat-free egg product, thawed, or 2 eggs
2
tablespoons unsweetened cocoa
1
teaspoon cinnamon
Preparation
Heat oven to 350°F. Spray four 6-oz. custard cups with nonstick cooking spray; place in 13x9-inch pan. Place 1 tablespoon hot fudge topping in bottom of each cup.
In medium saucepan, combine all remaining ingredients; mix well. Cook over medium heat for 2 to 3 minutes or until warm to the touch (110 to 115°F.). Divide mixture evenly into custard cups. Pour boiling water into pan around custard cups to a depth of 1 inch.
Bake at 350°F. for 22 to 30 minutes or until edges are set and centers are slightly soft. Cool in pan of water for 10 minutes.
Remove cups from water. Run sharp knife around top edge of each flan; turn upside down to unmold onto 4 individual serving plates. Serve warm or refrigerate until cool. Store in refrigerator.
