Recipe - Low-Fat Flan

One half cup Granulated sugar
One fourth cup Water
2 lg Eggs
3 lg Egg whites
14 ounce Can NONFAT sweetened
Condensed Milk
1 One half cup Skim milk
1 tablespoon Real vanilla extract

Preheat oven to 325 F.

In a small saucepan, combine sugar with One fourth c. water. Bring to a simmer
over low heat while stirring slowly. Increase heat to mediumhigh 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 One half 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 caramelcoated 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 6070 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 MMRecipes Digest V4 #221 by Suzy suzy@bestweb.net on Aug 21,
1997