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° F 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° F 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. Yield: 6 servings.
CALORIES 212(18% from fat); Fat 4.3g (sat 1.8g, mono 1.5g poly 0.4g); PROTEIN 1.5g: CARB 37.6g; FIBER 6g; CHOL 117 mg; IRON 0.4 mg; SODIUM 131 mg; CALC 113 mg
Cooking Light December, 1998
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