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Creme Caramel

Holidaycooking's picture
  Sugar 1⁄2 Cup (8 tbs) (Divided)
  Hot water 1 Tablespoon
  Skim milk 2 Cup (32 tbs)
  Salt 1⁄8 Teaspoon
  Cholesterol free egg substitute 1⁄2 Cup (8 tbs)
  Vanilla 1⁄2 Teaspoon
  Maple extract 1⁄8 Teaspoon

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.
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.
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.

Recipe Summary

Milk Product

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 749 Calories from Fat 125

% Daily Value*

Total Fat 14 g21.8%

Saturated Fat 2.9 g14.3%

Trans Fat 0 g

Cholesterol 11.7 mg3.9%

Sodium 723.3 mg30.1%

Total Carbohydrates 128 g42.6%

Dietary Fiber 0 g

Sugars 127.7 g

Protein 29 g58.8%

Vitamin A 6% Vitamin C 8.7%

Calcium 66% Iron 14.3%

*Based on a 2000 Calorie diet

Creme Caramel Recipe