1/3 c. granulated sugar, plus 6 tbsp.
4 whole eggs
4 egg whites
1 tsp. vanilla extract
2 c. non-fat milk
Sprigs of fresh mint (optional)

In a small, nonstick skillet, spread 1/3 cup of the sugar. Cook over medium heat, stirring constantly, just until sugar is completely melted and forms a caramel syrup that is clear amber in color. Pour syrup immediately into 6 individual 1 cup custard cups. Tilt so syrup coats bottom of each cup. Set cups on a baking rack.

In a large bowl, using a whisk, beat eggs, additional egg whites, the remaining 6 tablespoons sugar and vanilla until well blended but not frothy. Add milk and stir. Pour egg mixture into custard cups.

Arrange custard cups in a 9 x 13 x 2 inch pan. Pour boiling water into the pan, filling bottom to a depth of about 1 inch. Bake at 350 degrees for 40 minutes or until knife inserted near edge of cup comes out clean. Cool on wire rack 30 minutes. Serve at once or chill.

To serve, run a knife around edge of flan; invert cup onto dessert plate. Caramel syrup will flow over flan. Garnish with mint sprig or small fresh flower. Makes six 1/2 cup servings.