Rating: 5 stars
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  • 1 Rating
Recipe by Cooking Light December 1998

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Credit: BECKY LUIGART-STAYNER

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

212 calories; calories from fat 18%; fat 4.3g; saturated fat 1.8g; mono fat 1.5g; poly fat 0.4g; protein 6.5g; carbohydrates 37.6g; cholesterol 117mg; iron 0.4mg; sodium 131mg; calcium 113mg.
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