Prep 20 mins
Cook 40 mins
From Good Housekeeping triple-tested at the Good Housekeeping Research Institute "Here, low-fat milk replaces whole milk and 2 egg whites stand in for 2 whole eggs, yet the custard is still velvety smooth and tastes as good as the higher-fat original."
- 1 cup sugar
- 2 tablespoons cold water
- 2 large eggs
- 2 large egg whites
- 3 cups low-fat milk (1%)
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Heat 4-quart saucepan of water to boiling on high to use for water bath later.
- In 2-quart saucepan, heat 2/3 cup sugar with cold water on medium until melted and a light caramel color, swirling pan occasionally. Immediately pour caramel into eight 6-ounce custard cups or ramekins.
- In large bowl, with wire whisk, beat eggs, egg whites, and remaining 1/3 cup sugar until well blended. Beat in milk and vanilla. Pour custard mixture into custard cups.
- Place cups in large roasting pan (17" by 11 1/2"); pour boiling water in pan until it comes halfway up sides of cups. Bake 40 minutes or until center of custard is just set. Remove custard cups from water in roasting pan; cool on wire rack. Cover and refrigerate 4 hours or until custard is well chilled.
- To serve, with small spatula, carefully loosen custard from sides of cups. Invert each crème caramel onto dessert plate, tapping cup to help release custard. Leave inverted cup on plate for several minutes to allow caramel syrup to drip from cup onto custard.
Well this has got to get 5 stars if other than it is the first creme caramel that has actually reached the table to be eaten, all other efforts have been binned for various reasons. The only thing was the caramel had a slight burnt taste but would have to say that was my fault and maybe because I used caster (fine) sugar instead of regular/granulated, I also cut it back to a 4 serve dish but would when doing again use the next ramikin size down. Thank you Chef#1151642, made for New Kids on the Block.