Preheat oven to 325#161#F. In a small heavy saucepan, combine 1/2 cup sugar with 1/3 cup water. Bring to a simmer over low heat, stirring occasionally. Increase heat to medium-high and cook, without stirring, until the syrup turns a deep amber color, 5 to 7 minutes. (Watch it carefully at this point so that it does not burn.) Carefully pour caramel into six 3/4-cup ramekins and tilt the ramekins to coat the bottom and sides evenly.

Let saucepan cool for a minute or so, then add the milk and evaporated skim milk to the saucepan. Bring to a simmer, stirring to dissolve the caramel. Remove from heat.

In a medium bowl, lightly whisk eggs, egg whites, 1/3 cup sugar and vanilla. Gradually whisk the milk mixture into the egg mixture. Divide the custard mixture into the caramel lined ramekins. Skim off any bubbles. Place the ramekins in a roasting pan or baking pan. Pour hot water two-thirds of the way up the sides of the ramekins. Bake for 25 to 30 minutes, or until a knife inserted in the center of the custard comes out clean. Transfer the ramekins to a rack and cool. Cover and refrigerate until chilled, at least 1 hour or up to 2 days.

To serve, run the tip of a knife around the edge of the mold and invert onto a plate.

vanilla bean to the hot milk and let steep for 10 minutes before removing.

Nutr. Links: 0 0 0 0 0 0 5403

Per serving: 189 Calories; 2g Fat (7% calories from fat); 9g Protein; 35g Carbohydrate; 62mg Cholesterol; 124mg Sodium