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 its 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 firstname.lastname@example.org Posted to MM-Recipes Digest V4 #221 by Suzy
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 6|
|Calories from Fat: 129 (27%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 377.2mg||116 %|
|Sodium 428.5mg||15 %|
|Potassium 723.8mg||19 %|
|Total Carbohydrate 55.7g||16 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 55.7g|
|Protein 30.6g||44 %|
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Calories per serving: 474
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