Almond Crème Caramel

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The texture of this crème caramel might remind you of a delicate cheesecake.
6 servings


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1/2 cup sugar
1/4 cup water
Cooking spray
2 tablespoons chopped almonds, toasted
1/3 cup sugar
1 tablespoon all-purpose flour
4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened
2 large egg whites
1 large egg
1 1/2 cups 2% reduced-fat milk
1/4 teaspoon almond extract


Preheat oven to 325°.

Combine 1/2 cup sugar and 1/4 cup water in a small, heavy saucepan over medium heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 4 minutes). Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Sprinkle almonds evenly over caramelized sugar; set aside.

Combine 1/3 cup sugar and flour. Beat cream cheese at medium speed of a mixer until smooth. Add flour mixture, beating until well-blended. Add egg whites and egg; beat well. Gradually add milk and almond extract, beating well. Divide mixture evenly among prepared custard cups. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup, and invert onto plates. Drizzle any of the remaining caramelized syrup over custards.

Created date

October 2003

Nutritional Information

Calories 223
Caloriesfromfat 31 %
Fat 7.6 g
Satfat 3.9 g
Monofat 2.6 g
Polyfat 0.5 g
Protein 6.6 g
Carbohydrate 32.8 g
Fiber 0.3 g
Cholesterol 56 mg
Iron 0.4 mg
Sodium 135 mg
Calcium 99 mg