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    Creme Caramel


    Source of Recipe


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    List of Ingredients




    1/3 cup sugar
    3 tablespoons water
    Cooking spray
    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 or Strawberries, (optional)

    Recipe



    Preheat oven to 325 degrees F. 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 coats bottom 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 F for 50
    minutes or until a knife inserted in center comes out clean. Remove
    cups
    from pan. Cover and chill at least 4 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, or
    strawberries, if desired.
    Makes: 6 servings
 

 

 

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