Better'n Eggs® Recipe,
reprinted from allwhiteseggwhites.com
Crème Caramel
A favorite dessert for many chefs--this low fat version is just as good! Follow directions carefully for best results.

Preparation: 20 minutes  
Chilling: 8 hours  
Time-To-Table: 9 hours  50 minutes  
Serving Size: 6

Ingredients:

Caramelized Sugar Ingredients:

  • 1/2 cup sugar

Custard Ingredients:

  • 2 cups whole milk
  • 1 cup (8 ounces) Better'n Eggs®
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
Better'n Eggs
Substitutions:

* Melting and caramelizing sugar is tricky. Be sure to use a heavy pan and to watch the sugar closely or it will burn.

** Be sure to use a water bath when baking the custard or it will over bake and brown.

Instructions:
    1. Heat oven to 300°F. In small heavy skillet or saucepan heat 1/2 cup sugar over medium heat, gently swirling pan (do not stir), until clear syrup forms and sugar just begins to turn a light golden brown (10 to 12 minutes)*. Immediately dip bottom of pan in cold water to stop cooking. Immediately spoon about 1 tablespoon mixture into 6 small (6 ounce) ungreased custard cups. Cool 15 minutes.

    2. Meanwhile combine all custard ingredients in large bowl. Stir until sugar is dissolved. Pour mixture over caramelized sugar in custard cups, filling each 3/4 full. Place cups in 13x9 inch baking pan; fill pan with 1-inch hot water**.

    3. Bake 1 hour or until custard is set. (Custard remains very soft - be careful not to over bake.) Cool 30 minutes; refrigerate at least 8 hours.

    4. To serve; run knife around inside edges of cups to loosen custard. Invert each custard onto small serving plates.


Nutrition Facts:
Calories: 169, Fat: 3 g, Cholesterol: 8 mg, Sodium: 102 mg, Carbohydrate: 29 g, Dietary Fiber: 0 g, Protein: 7 g, Calcium: 106 mg
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