Side Pannel
Creme Caramel
Ingredients List
- 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
Directions
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
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
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