Email to Buny      

Custard: Apple Custard with Caramel Cream

Source of Recipe

Betty Crocker's Low-Fat


List of Ingredients

2 medium cooking apples, pared, cored, halved
1/2 cup sugar
1/2 teaspoon vanilla
5 egg whites or
3/4 cup egg substitute
2 drops yellow food color
1 Dash salt
1 1/2 cups skim milk -- scalded
Ground cinnamon

CARAMEL SAUCE:
1/3 cup packed brown sugar
1/4 cup light corn syrup
2 tablespoons water
1 tablespoon margarine
1/2 teaspoon vanilla


Recipe

Heat oven to 350ºF. Spray four 10-ounce custard cups with nonstick cooking spray. Place apple half, cut side down, in each cup. Beat sugar, vanilla, egg whites, food color and salt. Gradually stir in milk. Pour over apples. Sprinkle with cinnamon. Place cups in rectangular pan, 13 x 9 x 2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake 40 to 50 minutes or until knife inserted in custard comes out clean. Remove cups from water. Refrigerate until chilled. Serve with Caramel Sauce.

CARAMEL SAUCE:` Mix all ingredients except vanilla in saucepan. Cook over medium heat, stirring constantly, just until sugar is dissolved; remove from heat. Stir in vanilla. Serve warm or cold. Stir thoroughly before serving.