This crème caramel is a far cry from the usual four-yolk custard, yet it is rich and golden with a full caramel flavor. The milk for the custard is heated in the saucepan used to make the caramel; this flavors the custard subtly. For a lovely vanilla flavor, you can use a split vanilla bean instead of extract. Add the vanilla bean to the hot milk and let steep for 10 minutes before removing vanilla bean.
- 1/2 cup plus 1/3 cup sugar, divided
- 1/3 cup water
- 1 cup nonfat milk
- 1 cup nonfat evaporated milk
- 2 large eggs
- 4 large egg whites
- 1 tablespoon vanilla extract
- Preheat oven to 325°F.
- Combine 1/2 cup sugar with water in a small heavy saucepan and 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 the 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 fat-free milk to the caramel coating the saucepan. Bring to a simmer, stirring to dissolve the caramel. Remove from heat.
- Lightly whisk whole eggs, egg whites, the remaining 1/3 cup sugar and vanilla in a medium bowl Gradually whisk the milk mixture into the egg mixture. Divide the custard mixture between the caramel-lined ramekins. Skim off any bubbles.
- Place the ramekins in a roasting or baking pan. Pour hot water two-thirds of the way up the sides of the ramekins. Bake until a knife inserted in the center of the custard comes out clean, 25 to 30 minutes.
- Transfer the ramekins to a rack and cool. Cover and refrigerate until chilled, at least 1 hour or for up to 2 days.
- To serve, run the tip of a small knife around the edge of the mold and invert onto a plate.
Per serving: 197 calories; 2 g fat (1 g sat, 1 g mono); 73 mg cholesterol; 35 g carbohydrates; 9 g protein; 0 g fiber; 131 mg sodium; 272 mg potassium.
Nutrition Bonus: Calcium (18% daily value), Selenium (17% dv).
Carbohydrate Servings: 2
Exchanges: 1/2 nonfat milk, 1 1/2 other carbohydrate
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Type of Dish
- Desserts, other
- Main Ingredient
- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour