---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Low-Fat Flan
  Categories: Dessert, Custard, Low-fat, Suzy, Posted-mm
       Yield: 6 Servings
  
     1/2 c  Granulated sugar
     1/4 c  Water
       2 lg Eggs
       3 lg Egg whites
      14 oz Can NON-FAT sweetened
            Condensed Milk
   1 1/2 c  Skim milk
       1 tb Real vanilla extract
  
   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
  
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