1/2 cup sugar
2 large eggs
3 large egg whites
1 14 oz can lowfat sweetened condensed milk (might try no-fat)
1 1/2 cups skim milk
1 tbl vanilla extract
Preheat oven to 325 degrees F. In a small heavy saucepan, combine sugar
with 1/4 cup water. Bring to a simmer over low heat, stirring
occasionally. Increase the heat to medium-high and cook, without
<stirring, until the syrup turns a deep amber color, about 5 minutes.
(Swirl the pan if the syrup is coloring unevenly.) Immediately pour the
syrup into a 1 1/2 to 2 quart souffle dish or casserole and carefully
tilt the dish so that the caramel coats halfway up the side.

In a large bowl, whisk together eggs and egg whites. Add the condensed
milk, skim milk and vanilla, blending well.

Pour the mixture through a fine strainer into the caramel-coated dish.
Set the dish in a larger shallow pan, such as a roasting pan. Pour enough
hot water ino the larger pan so it comes halfway up the side of the
custard dish. Bake for 60-70 minutes or until custard is set around the
edges but still wobbly in the center.

Remove the dish from its water bath to a rack to cool to room
temperature. Then cover and refrigerate for at least 4 hours or
overnight. To serve, run a knife around the edge of the dish and invert
the flan onto a plate.