Low-Fat Flan
By: Anonymous
Published: Friday, February 12, 2010 - 6:33pm

Ingredients




cup Granulated sugar
cup Water
2 lrgs Eggs
3 lrgs Egg whites
14 ounces Can NON-FAT sweetened
Condensed Milk
cup Skim milk
1 tablespoon Real vanilla extract

Preparation

1 Preheat oven to 325 F. 2 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! 3 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. 4 In a large bowl, whisk together eggs and egg whites. Add condensed milk, skim milk and vanilla, blending well. 5 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. 6 Bake for 60-70 minutes, or until the custard is set around the edges but still wobbly in the center. 7 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. 8 To serve: Loosen flan around the edges with a knife or spatula, invert the flan onto a serving plate.