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.
Source: EatingWell Magazine, Spring 2004
Gallery
Ingredients
Directions
Tips
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.
Nutrition Facts
Per Serving:
218 calories; protein 7.7g; carbohydrates 39.7g; sugars 39g; fat 3.4g; saturated fat 1.5g; cholesterol 98.3mg; vitamin a iu 344.2IU; folate 17.4mcg; calcium 149.5mg; iron 0.5mg; magnesium 18.1mg; potassium 235.3mg; sodium 96.9mg.
Exchanges:
2 other carbohydrate, 1/2 reduced-fat milk, 1/2 lean protein