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Enlightened Creme Caramel


Yield

Makes 6 servings

Ingredients

1/4 cup sugar
1 tablespoon water
1 teaspoon light corn syrup
1 drop fresh lemon juice
2 cups fat-free half & half
6 packets sugar substitute
1/8 teaspoon salt
1 large egg
2 large egg whites
1/2 teaspoon vanilla

Preparation

  1. Combine sugar, water, corn syrup and lemon juice in heavy saucepan over medium-high heat. Stir to dissolve sugar. Stop stirring as water evaporates. Heat until sugar mixture turns light to medium brown. Carefully pour into 6 custard cups or 2-quart soufflé dish. Tilt cups to swirl caramel over bottom. Set aside.
  2. Preheat oven to 350°F. Combine half & half, sugar substitute and salt in medium bowl. Add egg, egg whites and vanilla. Mix well. Pour about 1/2 cup mixture into each custard cup. Place cups in heavy baking pan; put pan into oven on middle rack. Pour 1-1/2 to 2 inches boiling water into baking pan.
  3. Bake individual custards about 25 to 30 minutes or until knife inserted near edge of each cup comes out clean. Bake 2-quart dish about 1 to 1-1/4 hours. Remove cups from water; cool on wire rack. Refrigerate 4 hours or overnight. Before serving, run knife around inside edge of cups. Invert custard onto serving plates; remove cup.

Nutritional Information

Sodium 79 mg
Protein 2 g
Carbohydrate 21 g
Cholesterol 35 mg
Saturated Fat <1 g
Total Fat <1 g
Calories from Fat 8 %
Calories 110

Dietary Exchange

Starch 1-1/2

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