Vanilla-Caramel Flan

• 1/3 cup sugar
• 1 tablespoon water
• Cooking spray
• 1/2 cup sugar
• 2 large eggs
• 2 large egg whites
• 1 1/2 cups 2% low-fat milk
• 1 cup evaporated skim milk
• 1 (6-inch) vanilla bean, split lengthwise or 1 tablespoon vanilla extract
• Mint sprigs (optional)

1. Preheat oven to 325u0b0.
2. Combine 1/3 cup sugar and water in a small heavy saucepan over medium-high heat; cook 5 minutes or until golden, stirring occasionally. Immediately pour into 6 (6-ounce) custard cups coated with cooking spray, tipping quickly until sugar coats bottoms of cups; set aside.
3. Combine 1/2 cup sugar, eggs, and egg whites in a large bowl; stir well with a whisk. Add milks; stir until smooth. Scrape seeds from vanilla bean; stir seeds into milk mixture, reserving bean for another use. Divide mixture evenly among prepared cups. Place cups in a 13 x 9-inch baking dish; add hot water to a depth of 1 inch. Bake at 325u0b0 for 1 hour or until knife inserted in center comes out clean. Remove cups from pan; let cool completely on a wire rack. Cover and chill at least 3 hours.
4. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert custards onto plates. Drizzle any remaining syrup over custards. Garnish with mint sprigs, if desired.

sugar, water, cooking spray, sugar, eggs, egg whites, milk, milk, vanilla bean

Taken from www.myrecipes.com/recipe/vanilla-caramel-flan (may not work)