1/3 cup sugar
3 tablespoons water
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)
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
Date: February 27, 2002