Coffee Creme Caramel
Slow baking in a water bath is the key to creating this creamy, smooth custard made from low-fat milk and eggs. Feel free to use decaffeinated coffee beans if you prefer.
Make Ahead Tip: Prepare through Step 5. Cover and refrigerate for up to 2 days.
Equipment: Four 6-ounce ramekins or custard cups.
Note: You can use 1 tablespoon instant coffee in place of the coffee beans. Heat with the milk and sugar in Step 3.
2 other carbohydrate, 1/2 reduced-fat milk, 1/2 lean protein