Creme caramel - gh_9405

Yield: 8 servings

Measure Ingredient
\N \N Sugar
3 \N Large eggs
3 \N Large egg whites
1 quart Low-fat milk (1 %)
1 teaspoon Vanilla extract

ABOUT 3 HOURS BEFORE SERVING OR EARLY IN DAY: 1. Preheat oven to 350'F. Grease eight 8-oz custard cups.

2. In 2-quart saucepan over medium heat, heat 1 cups sugar and 2 table- spoons water until melted and a light caramel color.

Immediately pour into custard cups.

3. In large bowl, with wire whisk or fork, beat eggs, egg whites, and ½ C sugar until well blended. Beat in milk and vanilla extract.

Pour custard mixture into custard cups. If you like, skim any foam from top of custard.

4. Place custard cups in 17" by 11½" roasting pan; fill pan with boiling water to come halfway up sides of custard cups. Bake 30 minutes or until center of custard is just set. Remove cups from water in baking pan; refrigerate until chilled, about 2 hours.

5. To serve, with small spatula, carefully loosen custard from cups and invert each custard onto a dessert plate, allowing caramel syrup to drip from cup onto custard.

Each serving: About 230 calories, 3 9 fat, 85 mg cholesterol, 105 mg sodium.

Good Housekeeping/May'94/scanned & fixed by DP & GG

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