Vanilla Flan

1. 1

   Preheat oven to 325 degrees (175 C.).

2. 2

   In a small saucepan bring water and sugar to a boil, stirring until sugar is dissolved.

3. 3

   Boil syrup, without stirring, until golden caramel.

4. 4

   Pour caramel into a 1-1/2 quarts (1425 ml) souffle dish, tilting dish to coat bottom and some of side with caramel.

5. 5

   Whisk together eggs, condensed milk, skim milk, and vanilla until smooth.

6. 6

   Pour mixture through a fine sieve into souffle dish.

7. 7

   Put dish in a baking pan and add enough hot water to pan to reach halfway up side of souffle dish.

8. 8

   Bake flan in middle of oven 1 1/4 hours, or until just set but still trembles slightly.

9. 9

   Flan will set as it cools.

10. 10

    Remove flan from pan and cool in souffle dish on a rack.

11. 11

    Chill flan, covered, until cold, at least 4 hours and up to 1 day.

12. 12

    Dip dish in a baking pan of hot water 3 seconds.

13. 13

    Run a thin knife around edge of dish and invert flan onto plate.

* Per serving · 4 servings · Values may vary.