Baked Caramel Custard
Keys: Diabetic Special Diets Custards Desserts
Yield: 6
Ingredients:
1 1/2 cup evaporated skim milk
1 1/2 cup skim milk
1/3 cup sugar plus
2 tbl sugar
1 cup egg substitute
1 x egg yolk
2 tsp port wine
2 tsp vanilla
Method:
Preheat the oven to 350 degrees. Scald the milks together in a heavy
saucepan. Remove from the heat.
Caramelize the sugar in a skillet over medium heat until it melts and
turns brown. Slowly add the milks to the sugar, stirring constantly
until the sugar dissolves.
In a medium bowl, beat the egg substitute and egg yolk together until it
is lemon-colored. Add the milk mixture, port, and vanilla and stir well.
Pour the mixture into 6 custard cups and place them into a baking dish.
Pour boiling water into the baking dish so that the water comes halfway
up the sides of the cups. Place in the oven and bake until set, about 35
to 40 minutes.
Remove the custard cups from the oven and cool completely in the
refrigerator. When they are chilled, place a dessert plate on top of
each custard cup and invert. Serve immediately.
This recipe yields 6 servings.
Serving size: 1/2 cup.
.
".love knows not it's own depth
until the hour of separation."
-Kahlil Gibran
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