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Classic Crème Caramel

BECKY LUIGART-STAYNER
Yield 6 servings

Ingredients

  • 1/3 cup sugar
  • 3 tablespoons water
  • Cooking spray
  • 3 large eggs
  • 1 large egg white
  • 2 cups 2% reduced-fat milk
  • 1 tablespoon vanilla extract
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • Fresh raspberries (optional)

Nutrition Information

  • calories 212
  • caloriesfromfat 18 %
  • fat 4.3 g
  • satfat 1.8 g
  • monofat 1.5 g
  • polyfat 0.4 g
  • protein 6.5 g
  • carbohydrate 37.6 g
  • fiber 0.0 g
  • cholesterol 117 mg
  • iron 0.4 mg
  • sodium 131 mg
  • calcium 113 mg

How to Make It

  1. Preheat oven to 325°.

  2. Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking an additional 4 minutes or until golden. 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. Set aside.

  3. Beat eggs and egg white in a medium bowl with a whisk. Stir in milk, vanilla, 2/3 cup sugar, and salt. Divide the mixture evenly among prepared custard cups. Place cups in a 13 x 9-inch baking pan, and 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; invert onto plates. Drizzle any remaining caramelized syrup over custards. Garnish with raspberries, if desired.