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Creme Caramel

Holidaycooking's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Milk Product

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