Creme Caramel (Reduced Fat)

1. 1

   Preheat oven to 325.

2. 2

   Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan; cook over medium-high heat until sugar dissolves.

3. 3

   Continue cooking 4 minutes or until golden.

4. 4

   Immediately pour into 6 (6 oz) custard cups coated with cooking spray, tipping quickly until carmelized sugar coats bottom of cups.

5. 5

   Beat eggs and egg white in a medium bowl with a whisk.

6. 6

   Stir in milk, vanilla, 2/3 cup sugar and salt.

7. 7

   Divide mixture evenly amond prepared custard cups.

8. 8

   Place cups in a 13X9 inch baking pan; add hot water to pan to a depth of 1 inch.

9. 9

   Bake at 325 for 50 minutes or until knife inserted in center comes out clean.

10. 10

    Remove cups from pan.

11. 11

    Cover and chill at least 4 hours.

12. 12

    Loosen edges of custards with a knife or rubber spatula.

13. 13

    Place a dessert plate, upside down, on top of each cup; invert onto plates.

14. 14

    Drizzle any remaining carmelized syrup over custards.

* Per serving · 4 servings · Values may vary.

No additional tips available.