This elegant dessert is worth the time to put it together. It’s beautiful and tastes fabulous! The caramel bottom becomes the top when it’s served, and it can be served with additional caramel sauce to glaze it.
- 1 cup sugar + 3 Tbsp
- 2 Tbsp water
- 2 1/2 cup reduced fat milk
- 1/2 tsp vanilla extract
- 2 whole eggs
- 6 egg yolks
- In a small saucepan, combine the 3 Tbsp sugar and 2 Tbsp water.
- Bring the mixture to a boil, but do not stir. Cook for about 4 – 5 minutes, or until it becomes a golden brown syrup.
- Evenly divide the syrup into 8 small custard cups (need to be oven proof, you can also use one larger dish).
- Combine the milk and vanilla in a saucepan.
- Heat the mixture over low heat until it begins to bubble at the edges of the pan. Do not boil the milk.
- Preheat the oven to 300 degrees F and boil a pot of water.
- Whisk together the eggs, egg yolks and sugar until it forms a pale and creamy mixture.
- Whisking constantly, add the milk a little at a time, being sure not to add too much at a time or the yolks will curdle.
- Evenly divide the custard into the prepared pans.
- Place the small custard dishes into a large baking dish.
- Fill the baking dish with the boiling water, until the water reaches about halfway up the custard dishes.
- Bake for 50-60 minutes, or until the centers are nearly set. A knife inserted into the custard should come out clean.
- Cool until room temperature, then refrigerate until chilled.
- Remove from the custard from the cups and slip upside down onto plates to serve.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Diet tags: Reduced fat, Gluten free
Number of servings (yield): 8
Culinary tradition: Mexican
Entire recipe makes 8 servings
Serving size is about 1/3 cup
Each serving = 10 Smart Points/5 Points
PER SERVING: 199 calories; 6g fat; 2.7g saturated fat; 32g carbohydrates; 32g sugar; 6g protein; 0g fiber