You are here

Individual Caramel Custards

Heart.Foods's picture
  Vegetable cooking spray 1
  Skim milk 2 1⁄2 Cup (40 tbs)
  Frozen egg substitute 1 Cup (16 tbs) (Thawed)
  Sugar 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 1⁄4 Teaspoon

Sprinkle 2 tablespoons sugar in a small heavy saucepan.
Cook over medium heat until sugar dissolves and mixture caramelizes and turns golden.
Pour syrup evenly into 6 (6-ounce) custard cups coated with cooking spray, tipping cups quickly to coat bottom evenly; set aside. (Caramel syrup will harden.)
Combine milk and remaining ingredients in a large bowl; pour evenly into custard cups.
Place cups in a 13- x 9- x 2-inch baking pan; pour hot water into pan to a depth of 1 inch.
Bake at 300° for 1 hour and 10 minutes or until a knife inserted in center of custard comes out clean.
Remove cups from water; cool.
Cover and chill at least 2 hours.
Loosen edges of custards with a knife, and invert onto individual dessert plates.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 879 Calories from Fat 259

% Daily Value*

Total Fat 29 g45.1%

Saturated Fat 5.5 g27.7%

Trans Fat 0 g

Cholesterol 16.4 mg5.5%

Sodium 780.9 mg32.5%

Total Carbohydrates 105 g35%

Dietary Fiber 0 g

Sugars 104.6 g

Protein 47 g93.8%

Vitamin A 11.6% Vitamin C 11.7%

Calcium 89% Iron 27.8%

*Based on a 2000 Calorie diet

Individual Caramel Custards Recipe