Créme Caramel

20 minute Prep Time Serves 6 169 Calories 7g Protein

A favorite dessert for many chefs--this low fat version is just as good! Follow directions carefully for best results.

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

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