posted by Sue Freeman 01-26-99 8:09 AM
CookWare(tm) from Cooking Light(r)
Classic Creme Caramel
SOURCE: Cooking Light YEAR: 1998 ISSUE: December PAGE: 112
1/3 cup sugar
3 tablespoons water
3 large eggs
1 large egg white
2 cups 2% reduced-fat milk
1 tablespoon vanilla extract
2/3 cup sugar
1/8 teaspoon salt
Fresh raspberries (optional)
Preheat oven to 325 degrees.
Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves,stirring frequently.Continue cooking an additional 4 minutes or until golden. Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coatsbottom of cup.Set aside.
Beat eggs and egg white in a medium bowl with a whisk. Stir in milk, vanilla, 2/3 cup sugar, and salt. Divide the mixture evenly among prepared custard cups. Place cups in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch. Bake at 325 degrees for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least4 hours.
Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup over custards. Garnish with raspberries, if desired. Yield: 6 servings.
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