Ingredients

• 1/4 cup water
• 1/2 cup sugar
• 3 large eggs
• a 14-ounce can nonfat sweetened condensed milk
• 1 1/2 cups skim milk
• 1 tablespoon vanilla

Instructions

1. Preheat oven to 325°F.
2. In a small heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Pour caramel into a 1 1/2-quart soufflé dish, tilting dish to coat bottom and some of side with caramel.
3. In a large bowl whisk together eggs, condensed milk, skim milk, and vanilla until smooth. Pour mixture through a fine sieve into soufflé dish. Put dish in a baking pan and add enough hot water to pan to reach halfway up side of dish. Bake flan in middle of oven 1 1/4 hours, or until just set but still trembles slightly. (Flan will set as it cools.) Remove flan from pan and cool in dish on a rack. Chill flan, covered, until cold, at least 4 hours and up to 1 day.
4. Dip dish in a baking pan of hot water 3 seconds. Run a thin knife around edge of dish and invert flan onto plate.