Prep 30 mins
Cook 1 hr
From Cooking Light's 1993 Annual Cookbook. Keep in mind that this needs to be chilled before serving.
- 3⁄4 cup sugar
- 1⁄4 cup water
- 1⁄4 teaspoon cream of tartar
- 2 1⁄2 cups 1% low-fat milk
- 1 1⁄4 cups frozen egg substitute, thawed
- 1⁄2 cup sugar
- 2 tablespoons minced crystallized ginger
- Combine first 3 ingredients in a small saucepan; stir well. Cook over medium-low heat until sugar dissolves, stirring constantly. Bring to a boil; cook, without stirring, until mixture is caramel-colored or candy thermometer reads 340 degrees.
- Remove from heat, and immediately pour mixture into an 8-inch round cake pan, tilting to coat bottom evenly; set aside.
- Place milk in a heavy saucepan; cook over medium heat until thoroughly heated. Combine egg substitute and 1/2 c sugar in a medium bowl; stir with wire whisk until well blended. Gradually add warm milk, stirring well. Stir in ginger. Pour into prepared pan.
- Place pan in a 13x9x2-inch baking pan; pour hot water into baking pan to a depth of 1 inch. Place in a 350 degree oven, being careful not to slosh water into the 8-inch pan. Reduce heat to 325 degrees and bake 1 hour or until knife inserted halfway between center and edge comes out clean. Remove pan from water and let cool on a wire rack. Cover and chill overnight. Unmold onto a serving platter.