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Ingredients
- 1/2 c. Granulated sugar
- 2 Tbsp. Water
- 12 x Egg Yolks
- 2 x (12-ounce.) cans Evaporated Lowfat milk
- 1 x (14-ounce.) can Sweetened Condensed Lowfat milk
- 1 tsp Vanilla Extract Sprig of fresh Mint, optional garnish
Directions
- Combine the sugar and water in a small saucepan. Bring the mix to a boil, stirring constantly to dissolve the sugar. Continue to cook over moderate heat without stirring till the mix has turned amber in color. This usually takes about 8 to 10 min.
- Pour the caramel into a 1 1/2-qt baking dish, tilting the bowl to proportionately coat the bottom and sides of the bowl. Be sure to exercise care to avoid burns.
- Pre-heat the oven to 325-F degrees. Combine the egg yolks, evaporated lowfat milk, sweetened condensed lowfat milk, and vanilla in a large mixing bowl. Strain the mix slowly while pouring it into the caramel-lined baking dish. Place the dish in a larger baking pan and fill the pan with sufficient water to cover up to one-third of the side of the bowl. Bake for 75 to 90 min, or possibly till the custard is set and wiggles only slightly at the center of the bowl when shaken. Remove the custard from its water bath and let cold for 1 hour, then chill overnight. To serve, run the tip of a knife around the sides of the custard to loosen it from the bowl. Briefly dip the bottom of the bowl in warm water to facilitate loosening its grip from the bowl. Invert the bowl onto a serving plate, letting the caramel run and puddle attractively on the top and sides of the flan. Garnish with a sprig of fresh mint, if you like, and spoon out or possibly serve in wedges.
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