Creme Caramel- Lightened

1. 1

   Preheat oven to 350 degrees.

2. 2

   Boil water in a 4-quart saucepan and reserve for water bath.

3. 3

   Heat 2/3 cup sugar with the cold water on medium heat, stirring occasionally, until the sugar is dissolved and appears a light caramel color.

4. 4

   Whisk together eggs, egg whites, and remaining sugar in a separate bowl until well blended.

5. 5

   Add milk and vanilla and beat.

6. 6

   Divide mixture into 8 custard cups.

7. 7

   Place cups in a large roasting pan and pour boiling water in pan until cups are halfway immersed in water.

8. 8

   Bake for 40 minutes, until center of custard is just set.

9. 9

   Remove from oven and place cups out of water on a wire cooling rack.

10. 10

    When custards are cooled, place in refrigerator, covered, for 4 hours.

11. 11

    Invert cups onto plates and let cups sit above custard for several minutes.

12. 12

    Remove cups from custard just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.