Classic Crème Caramel

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

Preheat oven to 325°.

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.

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.

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.

Note:

December 1998
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