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1
Preheat oven to 350 degrees F.
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2
In a dry heavy saucepan, cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.
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3
Cook caramel, without stirring, swirling pan, until deep golden.
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4
Pour caramel into a 13 by 9 by 2-inch glass baking dish and tilt dish to coat bottom.
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5
Cool caramel.
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6
Melt butter and cool.
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7
In a large bowl, whisk together flour and water until smooth and whisk in butter and remaining flan ingredients until smooth.
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8
Pour custard into baking dish and put dish in a larger baking pan.
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9
Add enough water to pan to reach halfway up side of dish and bake custard in middle of oven 1 hour, or until set.
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10
Remove dish from pan and keep temperature at 350 degrees F.
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11
Make the meringue: In a bowl, with an electric mixer beat whites until they just hold soft peaks.
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12
Gradually, beat in sugar and beat meringue until it holds stiff, glossy peaks.
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13
Spread meringue evenly over custard and bake in middle of oven (not in a water bath) until golden, about 5 minutes.
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14
Cool dessert on a rack.
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15
Chill dessert until cold, about 4 hours, and up to 1 day.
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16
Cut dessert in squares.
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17
(Recipe courtesy Gourmet Magazine).
