Creme Caramel Recipe
The taste of this particular Creme Caramel recipe has occupied my senses so much that I hardly ever go for any other recipe of Creme Caramel. It is the perfect choice for Dessert. It is always prepared with Milk Product as the key ingredient. I thought of Simply yummy, what are the words that come to your mind instantly on tasting this Creme Caramel recipe?
Summary
Ingredients
1/2 cup sugar, divided
1 tablespoon hot water
2 cups skim milk
1/8 teaspoon salt
1/2 cup cholesterol free egg substitute
1/2 teaspoon vanilla
1/8 teaspoon maple extract
Directions
Heat 1/4 cup sugar in heavy saucepan over low heat, stirring constantly until melted and straw colored.
Remove from heat; stir in water.
Return to heat; stir 5 minutes or until mixture is dark caramel color.
Divide melted sugar evenly among 6 custard cups.
Set aside.
Preheat oven to 350°F.
Combine milk, remaining 1/4 cup sugar and salt in medium bowl.
Add egg substitute, vanilla and maple extract; mix well.
Pour 1/2 cup mixture into each custard cup.
Place cups in heavy baking pan and pour 1 to 2 inches hot water into pan.
Bake 40 to 45 minutes or until knife inserted near edge of each cup comes out clean.
Cool on wire rack.
Refrigerate 4 hours or overnight.
Before serving, run knife around edge of custard cup.
Invert custard onto serving plate; remove cup.
Remove from heat; stir in water.
Return to heat; stir 5 minutes or until mixture is dark caramel color.
Divide melted sugar evenly among 6 custard cups.
Set aside.
Preheat oven to 350°F.
Combine milk, remaining 1/4 cup sugar and salt in medium bowl.
Add egg substitute, vanilla and maple extract; mix well.
Pour 1/2 cup mixture into each custard cup.
Place cups in heavy baking pan and pour 1 to 2 inches hot water into pan.
Bake 40 to 45 minutes or until knife inserted near edge of each cup comes out clean.
Cool on wire rack.
Refrigerate 4 hours or overnight.
Before serving, run knife around edge of custard cup.
Invert custard onto serving plate; remove cup.
