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.  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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