Crème Caramel the Editors of Publications International, Ltd.
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|
|1/2||cup cholesterol-free egg substitute|
|1/8||teaspoon maple extract|
- 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.
|Calories from Fat||1 %|
|Total Fat||< 1 g|
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