Description
A recipe for Crème Caramel

Ingredients

• 1 cup sugar, divided
  
• 1 3/4 cups skim milk
  
• 1 cup fat-free cholesterol-free egg product or 8 egg whites
  
• 1/4 teaspoon salt
  
• 1 teaspoon vanilla
  
• 2 cups raspberries, blackberries, blueberries or sliced strawberries

Preparation
Prep: 30 minutes | Bake: 1 hour | Chill: 3 hours

1. Heat oven to 325°F. Heat 1/2 cup sugar in medium nonstick skillet over medium heat 7 to 10 minutes, stirring frequently with wooden spoon, until sugar is melted and a light caramel color (mixture will be very hot and could melt a plastic spoon). Immediately pour sugar mixture into round pan, 8 x 1 1/2 inches; tilt pan to coat bottom. Place on wire rack to cool.

2. Mix remaining 1/2 cup sugar, milk, egg product, salt and vanilla in large bowl. Pour mixture over sugar mixture in pan. Place in rectangular pan, 13 x 9 x 2 inches. Pour very hot water into rectangular pan to within 1/2 inch of top of round pan.

3. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Remove round pan from pan of water. Cover; refrigerate until thoroughly chilled, about 3 hours or overnight. To unmold, run knife around edge of custard to loosen; invert onto serving platter. Top with fruit.

Nutrition
1 Serving: Calories 150 (Calories from Fat 0), Fat 0g, Saturated Fat 0g (0% of Calories from Saturated Fat), Cholesterol 0mg, Sodium 160mg, Trans Fat 0g, Carbohydrate 32g (Dietary Fiber 2g), Protein 5g

Serves
8 servings

Variations
no information available