INGREDIENTS

INSTRUCTIONS

Preheat oven to 325 F.
In a small saucepan, combine sugar with 1/4 c. water. Bring to a simmer
over low heat while stirring slowly. Increase heat to medium-high and
continue cooking without stirring, until the syrup turns a deep amber
color, do not allow too darken too much or the syrup will taste burned!
Swirl the pan if the syrup is coloring unevenly. Immediately pour the syrup
into a 1 1/2 qt. souffle dish or casserole and carefully tilt the dish so
that the caramel syrup coats halfway up the side of the dish as well as the
bottom.
In a large bowl, whisk together eggs and egg whites. Add condensed milk,
skim milk and vanilla, blending well.
Pour the mixture through a fine strainer into the caramel-coated dish. Set
the dish uin a larger shallow pan, such as a roasting pan. Pour enough hot
water into the larger pan so it comes halfway up the side of the custard
dish.
Bake for 60-70 minutes, or until the custard is set around the edges but
still wobbly in the center.
Remove the dish carefully from it's water bath to a rack to cool to room
temperature. Then cover with =plastic= wrap (not foil) and refrigerate for
at least 4 hours or overnight.
To serve: Loosen flan around the edges with a knife or spatula, invert the
flan onto a serving plate.
310    calories per serving
11    gr. protein 2 gr. fat (1 gr. saturated fat)
61    grms carbohydrate
148 mg sodium
80 mg cholesterol
From the recipe files of suzy@bestweb.net
Posted to MM-Recipes Digest V4 #221 by Suzy <suzy@bestweb.net> on Aug 21,
1997

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