Creme Caramel
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.
Gallery
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
197 calories; protein 9.1g; carbohydrates 35.4g; sugars 35.3g; fat 1.7g; saturated fat 0.6g; cholesterol 64.5mg; vitamin a iu 263.7IU; vitamin c 0.5mg; folate 14.6mcg; calcium 184.6mg; iron 0.5mg; magnesium 20.6mg; potassium 267.4mg; sodium 126.7mg; thiamin 0.1mg.
Exchanges:
1/2 nonfat milk, 1 1/2 other carbohydrate