Enlightened Crème Caramel the Editors of Publications International, Ltd.
Makes 6 servings
|1||teaspoon light corn syrup|
|1||drop fresh lemon juice|
|2||cups fat-free half & half|
|6||packets sugar substitute|
|2||large egg whites|
- 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.
- 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.
- 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.
|Calories from Fat||8 %|
|Total Fat||<1 g|
|Saturated Fat||<1 g|
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