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Almond Crème Caramel

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

  2. 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.

  3. 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.

  4. 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.