Ingredients Jump to Instructions ↓

  1. Exported from MasterCook Mac

  2. Low-Fat Caramel Custard

  3. Recipe By: Graham Kerr

  4. 4 Preparation Time :

  5. Categories: Desserts Healthy/Low Fat/Non Fat

  6. Amount Measure Ingredient Preparation Method

  7. 1 1/2 quarts boiling water

  8. 3/8 cup sugar caramelized

  9. 1 1/2 cups skim milk

  10. zest of two lemons

  11. 1/2 package egg beatersr 99% egg substitute (4)

  12. 1/4 cup sugar

  13. 1 dash salt

  14. 1 tablespoon vanilla extract

  15. 1. Preheat oven to 350F.

  16. 2. Place water on heat. 3. Prepare bain marie (water bath) and put 8 pyrex custard cups (or use

  17. 3 deep roasting pan. Cover the bottom of the pan with

  18. 4. Place the lemon zest and skim milk in a saucepan; heat to scalding.

  19. 5. Put 3/4 c. sugar in saucepan on high heat. Stir constantly until all

  20. the sugar melts and caramelizes. (Exercise care with the molten sugar; it's very hot and can cause severe burns.)

  21. 6. As soon as the sugar is molten and caramelized, pour about 2 T. of the

  22. solution in the bottom of each of the custard cups and allow it to

  23. 3 eggs,

  24. 1/2 c. sugar and 1/4 t. salt together and strain the scalded milk into it (to remove lemon zest). 7. Mix the egg and milk mixture well. Add the vanilla and fill the cups

  25. to within 1/4 of the top. (The custard mixture should be about 3/4 to 1 deep in the cups.)

  26. 8. Place the pan with the cups in the pre-heated oven. Pour enough water

  27. into the pan to come up to 1/4 of the top of the custards, and bake for 45 minutes or until the custard firms up and starts to brown on top. Do

  28. not overcook. (If this is overcooked, the custard will have a grainy

  29. texture instead of its intended creamy, heavenly smoothness.)

  30. 9. Remove from oven and the water bath, and cool to room temperature.

  31. Place in the refrigerator until cold. 10. To serve, cut around the top of the custard and turn upside down on

  32. to a small plate. Cover with the luscious caramel sauce in the bottom of

  33. the cup, and add a dash of freshly ground nutmeg if desired. Garnish with

  34. a small, fresh mint leaf. --


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