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Enlightened Crème Caramel
Makes 6 servings
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Ingredients
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1/4
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cup sugar
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1
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tablespoon water
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1
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teaspoon light corn syrup
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1
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drop fresh lemon juice
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2
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cups fat-free half & half
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6
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packets sugar substitute
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1/8
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teaspoon salt
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1
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large egg
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2
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large egg whites
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1/2
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teaspoon vanilla
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1. 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.
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2. 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.
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3. 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.
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©Publications International, Ltd.
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Nutrients per Serving
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Calories
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110
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Calories from Fat
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8 %
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Total Fat
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<1 g
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Saturated Fat
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<1 g
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Cholesterol
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35 mg
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Carbohydrate
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21 g
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Protein
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2 g
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Sodium
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79 mg
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Dietary exchanges
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1-1/2 Starch
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