Creme Caramel
Say goodbye to the fat and cholesterol in this wonderfully refreshing French dessert. We’ve replaced the heavy cream with skim milk and egg yolks with egg substitute. So go ahead… indulge and enjoy!
Ingredients
- ½ cup sugar, divided
- 1 tablespoon hot water
- 2 cups fat-free (skim) milk
- 1/8 teaspoon salt
- ½ cup cholesterol-free egg substitute
- ½ teaspoon vanilla
- 1/8 teaspoon maple extract
Directions:
- Heat 1/4 cup sugar in heavy saucepan over low heat, stirring constantly until melted and straw colored. Remove from heat; stir in water. Return to heat; stir 5 minutes or until mixture is dark caramel color. Divide melted sugar evenly among 6 custard cups. Set aside.
- Preheat oven to 350°F. Combine milk, remaining 1/4 cup sugar and salt in medium bowl. Add egg substitute, vanilla and maple extract; mix well. Pour 1/2 cup mixture into each custard cup. Place cups in heavy baking pan and pour 1 to 2 inches hot water into pan.
- Bake 40 to 45 minutes or until knife inserted near edge of each cup comes out clean. Cool on wire rack. Refrigerate 4 hours or overnight. Before serving, run knife around edge of custard cup. Invert custard onto serving plate; remove cup.
Nutrition per Serving:
(Serving size = 1 custard cup)
- Calories = 103
- Total fat = < 1 g
- Cholesterol = 1 mg
- Carbohydrate = 21 g
- Protein = 5 g
- Sodium = 114 mg
Dietary Exchanges:
- Milk = ½
- Starch = 1
Source: www.diabeticcooking.com
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