Vanilla Carmel Flan

By Joan_Z

Ingredients

• 1/3 cup Sugar
• 1 tablespoon Water
• 1/2 cup Sugar
• 2 Eggs
• 2 Egg whites
• 1 1/2 cups 2% low-fat milk
• 1 cup Evaporated skim milk
• 1 tablespoon Vanilla extract

Preparation

Step 1

Preheat oven to 325.

Combine 1/3 cup sugar and water in a small heavy saucepan over medium high heat. Cook 5 minutes til golden, stirring occasionally. Immediately pour into 6 6-oz custard cups, coated with Pam, tipping quickly until sugar coats bottoms of cups. Set aside.

Combine 1/2 cup sugar, eggs and egg whites in a large bowl. Stir well with a whisk. Add milks, stir until smooth. Add Vanilla extract. Divide mixture evenly among prepared cups. Place cups in a 13x9 inch baking dish, fill hot water to a depth of 1 inch. Bake at 325 for 1 hour til knife inserted in center comes out clean. Remove cups from pan. Let cook completely on a wire rack. Cover and chill at least 3 hours.

Loosen edges of custards with a knife or rubber spatula. Place on a dessert plate, upside down, on top of each cup. Invert custards onto plates. Drizzle any remaining syrup over custards. Garnish with mint sprigs, if desired.