Creme Caramel (reduced Fat)

This is a lighter version of classic creme caramel. It uses reduced fat ingredients, but still has a satisfying rich flavor. Cook time includes chilling.

• Ready In: 5 hrs 15 mins
• Serves: 6

Ingredients

• 1⁄3 cup sugar
• 3  tablespoons water
•  cooking spray
• 3  large eggs
• 1  large  egg white
• 2  cups 2% low-fat milk
• 1  tablespoon vanilla extract
• 2⁄3 cup sugar
• 1⁄8 teaspoon salt

Directions

1. Preheat oven to 325.
2. Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan; cook over medium-high heat until sugar dissolves.
3. Continue cooking 4 minutes or until golden.
4. Immediately pour into 6 (6 oz) custard cups coated with cooking spray, tipping quickly until carmelized sugar coats bottom of cups.
5. Beat eggs and egg white in a medium bowl with a whisk.
6. Stir in milk, vanilla, 2/3 cup sugar and salt.
7. Divide mixture evenly amond prepared custard cups.
8. Place cups in a 13X9 inch baking pan; add hot water to pan to a depth of 1 inch.
9. Bake at 325 for 50 minutes or until knife inserted in center comes out clean.
10. Remove cups from pan.
11. Cover and chill at least 4 hours.
12. Loosen edges of custards with a knife or rubber spatula.
13. Place a dessert plate, upside down, on top of each cup; invert onto plates.
14. Drizzle any remaining carmelized syrup over custards.