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Crème Caramel
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Publications International, Ltd., the Editors of. "Crème Caramel." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/creme-caramel-recipe.htm> 13 October 2008.
Crème Caramel
Yield: Makes 6 servings
This wonderfully refreshing French dessert will cool your taste buds after a spicy main dish.
Ingredients:
1/2
cup sugar, divided
1
tablespoon hot water
2
cups fat-free (skim) milk
1/8
teaspoon salt
1/2
cup cholesterol-free egg substitute
1/2
teaspoon vanilla
1/8
teaspoon maple extract
Preparation:
1.
Heat 1/4 cup sugar in heavy saucepan over low heat, stirring constantly until melted and straw colored. Remove from heat; stir in water. Return to heat; stir 5 minutes or until mixture is dark caramel color. Divide melted sugar evenly among 6 custard cups. Set aside.
2.
Preheat oven to 350°F. Combine milk, remaining 1/4 cup sugar and salt in medium bowl. Add egg substitute, vanilla and maple extract; mix well. Pour 1/2 cup mixture into each custard cup. Place cups in heavy baking pan and pour 1 to 2 inches hot water into pan.
3.
Bake 40 to 45 minutes or until knife inserted near edge of each cup comes out clean. Cool on wire rack. Refrigerate 4 hours or overnight. Before serving, run knife around edge of custard cup. Invert custard onto serving plate; remove cup.
Nutritional Information:
| Serving Size: | |
| Sodium | 114 mg |
| Protein | 5 g |
| Carbohydrate | 21 g |
| Cholesterol | 1 mg |
| Total Fat | < 1 g |
| Calories from Fat | 1 % |
| Calories | 103 |
Dietary Exchange:
| Milk | 1/2 |
| Starch | 1 |
This recipe appears in: French
