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 nonfat milk, 1 1/2 other carbohydrate