Free Recipe Creme Caramel

Recipe Type: Free Desserts Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6

Ingredients for Creme Caramel Recipe

1/2 c Sugar
1/3 c Sugar
1 c Skim milk
1 c Evaporated skim milk
2 lg Eggs
4 lg Egg whites
1 tb Pure vanilla extract

Creme Caramel Preparation

Preheat oven to 325#161#F. In a small heavy saucepan, combine 1/2 cup sugar with 1/3 cup water. Bring to a simmer over low heat, stirring occasionally. Increase heat to medium-high and cook, without stirring, until the syrup turns a deep amber color, 5 to 7 minutes. (Watch it carefully at this point so that it does not burn.) Carefully pour caramel into six 3/4-cup ramekins and tilt the ramekins to coat the bottom and sides evenly. Let saucepan cool for a minute or so, then add the milk and evaporated skim milk to the saucepan. Bring to a simmer, stirring to dissolve the caramel. Remove from heat. In a medium bowl, lightly whisk eggs, egg whites, 1/3 cup sugar and vanilla. Gradually whisk the milk mixture into the egg mixture. Divide the custard mixture into the caramel lined ramekins. Skim off any bubbles. Place the ramekins in a roasting pan or baking pan. Pour hot water two-thirds of the way up the sides of the ramekins. Bake for 25 to 30 minutes, or until a knife inserted in the center of the custard comes out clean. Transfer the ramekins to a rack and cool. Cover and refrigerate until chilled, at least 1 hour or up to 2 days. To serve, run the tip of a knife around the edge of the mold and invert onto a plate. Notes: A split vanilla bean can be used instead of extract: add the vanilla bean to the hot milk and let steep for 10 minutes before removing. Nutr. Links: 0 0 0 0 0 0 5403 Per serving: 189 Calories; 2g Fat (7% calories from fat); 9g Protein; 35g Carbohydrate; 62mg Cholesterol; 124mg Sodium Recipe By: Eating Well Posted to EAT-L Digest 4 November 96 Date: Tue, 5 Nov 1996 09:27:40 -0500 From: McNamara, Kelly <kmcnamara@LIGGETT.COM>

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