Diana's Desserts - www.dianasdesserts.com
See more recipes in Spoon Desserts - Gelatins - Puddings 
Creme Caramel
in Guest Recipe Book
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| Servings: 6 |
| Comments: Creme Caramel is a custard that has been baked in a Caramel-coated mold. When the chilled custard is turned out onto a serving plate it is automatically glazed and sauced with the caramel in the mold. In Italy it is known as Crema Caramella, and in Spain as Flan. |
Ingredients:  1/3 cup sugar 3 tablespoons water Cooking spray 3 large eggs 1 large egg white 2 cups 2% reduced-fat milk 1 tablespoon vanilla extract 2/3 cup sugar 1/8 teaspoon salt Fresh Raspberries or Strawberries, (optional) |
| Instructions: Preheat oven to 325 degrees F. Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring frequently. Continue cooking an additional 4 minutes or until golden. Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Set aside. Beat eggs and egg white in a medium bowl with a whisk. Stir in milk, vanilla, 2/3 cup sugar, and salt. Divide the mixture evenly among prepared custard cups. Place cups in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch. Bake at 325 degrees F for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup over custards. Garnish with raspberries, or strawberries, if desired. Makes: 6 servings |
| Source: DianasDesserts.com |
| Date: February 27, 2002 |