Low-Fat Caramel Custard

{ Exported from MasterCook Mac }

Low-Fat Caramel Custard

Recipe By: Graham Kerr
Serving Size: 4Preparation Time: 1:00
Categories: Desserts Healthy/Low Fat/Non Fat

Amount Measure Ingredient Preparation Method
1 1/2 quarts boiling water
3/8 cup sugar caramelized
1 1/2 cups skim milk
zest of two lemons
1/2 package egg beatersr 99% egg substitute (4)
1/4 cup sugar
1 dash salt
1 tablespoon vanilla extract

1. Preheat oven to 350F.

2. Place water on heat.

3. Prepare bain marie (water bath) and put 8 pyrex custard cups (or use
coffee mugs) in a 3" deep roasting pan. Cover the bottom of the pan with
cold water.

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

5. Put 3/4 c. sugar in saucepan on high heat. Stir constantly until all
the sugar melts and caramelizes. (Exercise care with the molten sugar;
it's very hot and can cause severe burns.)

6. As soon as the sugar is molten and caramelized, pour about 2 T. of the
solution in the bottom of each of the custard cups and allow it to
solidify. Beat the 3 eggs, 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
to within 1/4" of the top. (The custard mixture should be about 3/4 to 1"
deep in the cups.)

8. Place the pan with the cups in the pre-heated oven. Pour enough water
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
not overcook. (If this is overcooked, the custard will have a grainy
texture instead of its intended creamy, heavenly smoothness.)

9. Remove from oven and the water bath, and cool to room temperature.
Place in the refrigerator until cold.

10. To serve, cut around the top of the custard and turn upside down on
to a small plate. Cover with the luscious caramel sauce in the bottom of
the cup, and add a dash of freshly ground nutmeg if desired. Garnish with
a small, fresh mint leaf.

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