Creme Caramel

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Custard and caramel. What a pair. Sweet, creamy and so EASY to make. More and more I am astonished how uncomplicated many recipes are. I don’t actually have anything more to say on the subject other than, try it. You’ll thank me.

Ingredients

1/3 cup sugar
3 tablespoons water
Cooking spray
3 large eggs
1 large egg white
2 cups 2% reduced-fat milk
1 tablespoon vanilla extract
2/3 cup sugar
1/8 teaspoon salt
Fresh raspberries (optional)

  1. Preheat oven to 325°.
  2. Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking an additional 4 minutes or until golden. Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Set aside.
  3. Beat eggs and egg white in a medium bowl with a whisk. Stir in milk, vanilla, 2/3 cup sugar, and salt. Divide the mixture evenly among prepared custard cups. Place cups in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours.
  4. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup over custards. Garnish with raspberries, if desired.

Cooking Light
DECEMBER 1998

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About christinawheat3

We are Will & Christina. We love to cook, throw parties, experiment in the kitchen & try new restaurants. Our mission is to eat as local & sustainable as possible in the most delicious way possible. Christina is currently in culinary school and acts as main chef in the household. Will is a web guru and is the souf chef / taste tester. Welcome to our culinary journal.

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