| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1 | cup | sugar |
| 12 | ounces | low fat evaporated milk |
| 14 | ounces | low-fat sweetened condensed milk |
| 4 | whole | eggs |
| 1 | tablespoon | vanilla extract |
| Heat oven to 350°F. In a heavy saucepan heat sugar on medium-high stirring constantly until sugar melts and turns an amber color. Carefully pour into a mold or cake pan. Let cool. Mix eggs, milks, and vanilla extract together until smooth. Carefully pour mixture over cooled caramel syrup. Place the mold or pan in a roasting pan and place on oven rack. Pour boiling water into roasting pan until it comes half way up flan mold or pan. Bake for 45 minutes or an hour until the flan is set and slightly jiggly in center. Refrigerate for at least 4 hours. To serve run a sharp knife around the inside of the mold. Invert a plate over the pan and turn over to release the flan and caramel topping. Makes 8 servings |
| Per Serving: 337 Calories; 6g Fat (17.3% calories from fat); 10g Protein; 58g Carbohydrate; 0g Dietary Fiber; 120mg Cholesterol; 141mg Sodium. Exchanges: 1/2 Lean Meat; 1 Non-Fat Milk; 1 Fat; 3 Other Carbohydrates. |