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BECKY LUIGART-STAYNER Photo by: BECKY LUIGART-STAYNER

Classic Crème Caramel

Cooking Light DECEMBER 1998

  • 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)

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.

Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 18%
  • Fat: 4.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.5g
  • Carbohydrate: 37.6g
  • Fiber: 0.0g
  • Cholesterol: 117mg
  • Iron: 0.4mg
  • Sodium: 131mg
  • Calcium: 113mg
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Classic Crème Caramel Recipe

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