Creme caramel

Yield: 6 servings

Measure Ingredient
½ cup Sugar plus
⅓ cup Sugar
1 cup Skim milk
1 cup Evaporated skim milk
2 larges Eggs
4 larges Egg whites
1 tablespoon Pure vanilla extract

Preheat oven to 325 F.

In a small heavy saucepan, combine ½ cup sugar with ⅓ 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, 5-7 min. Watch carefully so that it does not burn.

Carefully pour caramel into six ¾-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 caramel coating the saucepan. Bring to a simmer, stirring to dissolve the caramel. Remove from the heat.

In a medium bowl, lightly whisk eggs, egg whites, ⅓ 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 or baking pan. Pour hot water two-thirds of the way up the sides of the ramekins. Bake for 25-30 min, 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 for up to 2 days.

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

eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 190

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