|Sugar||3⁄4 Cup (12 tbs) (1/2 Cup Plus 1/3 Cup)|
|Skim milk||1 Cup (16 tbs)|
|Evaporated skim milk||1 Cup (16 tbs)|
|Egg whites||4 Large|
|Pure vanilla extract||1 Tablespoon|
Preheat oven to 325 degrees F.
In a small heavy saucepan, combine 1/2 cup sugar with 1/3 cup water.
Bring to a simmer over low heat, stirring occasionally.
Increase heat to medium-high and cook, without stirring, until the syrup turns a deep amber color, 5 to 7 minutes.
(Watch it carefully at this point so that it does not burn.) Carefully pour caramel into six 3/4-cup ramekins and tilt the ramekins to coat the bottom and sides evenly.
Let saucepan cool for a minute or so, then add the milk and evaporated skim milk to the caramel coating the saucepan.
Bring to a simmer, stirring to dissolve the caramel.
Remove from heat.
In a medium-sized bowl, lightly whisk eggs, egg whites, 1/3 cup sugar and vanilla.
Gradually whisk the milk mixture into the egg mixture.
Divide the custard mixture into the caramel-lined ramekins.
Skim off any bubbles.
Place the ramekins in a roasting or baking pan.
Pour hot water two-thirds of the way up the sides of the ramekins.
Bake for 25 to 30 minutes, or until a knife inserted in the center of the custard comes out clean.
Transfer the ramekins to a rack and cool.
Cover and refrigerate until chilled, at least 1 hour or for up to 2 days.