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.