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5* Almond Crème Caramel

Source of Recipe

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5* Almond Crème Caramel

Adapted from Cooking Light - October 1996
Reviews rate this recipe 5 Stars!
9 servings

1/2 cup sugar
3 large eggs
1/4 cup liquid egg substitute
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 (14-ounce) can fat-free sweetened condensed milk
1 (12-ounce) can evaporated skim milk
1/4 cup coarsely chopped almonds
Chopped almonds (optional)

Preparation:
Preheat oven to 350°.

Pour sugar into a 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes or until sugar is dissolved and golden, shaking cake pan occasionally with tongs. Immediately remove from heat; set aside.

Place eggs & egg substitute in a medium bowl; stir with a whisk until foamy. Add extracts and milks; stir with a whisk. Stir in 1/4 cup almonds.

Pour mixture into prepared cake pan; cover with foil; place in a large shallow roasting pan. Place roasting pan in oven; add water to roasting pan to a depth of 1 inch. Bake at 350° for 55 minutes or until a knife inserted in center comes out clean.

Remove cake pan from water; place on a wire rack. Remove foil. Let custard cool in cake pan 30 minutes. Loosen edges with a knife or rubber spatula.

Place a serving plate upside down on top of cake pan; invert custard onto plate, allowing syrup to drizzle over custard. Sprinkle with chopped almonds, if desired.

1/9 of recipe equals: Calories 244; Fat 3.7 g (Satfat 0.7 g, Monofat 2.1 g, Polyfat 0.7 g); Protein 9.8 g; Carbohydrate 43.1 g; Fiber 0.4 g; Cholesterol 76 mg; Sodium 118 mg