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