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Crème Caramel

Crème Caramel

Crème Caramel

This wonderfully refreshing French dessert will cool your taste buds after a spicy main dish.


Makes 6 servings


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


  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

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

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