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Almond Crème Caramel II

Source of Recipe

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Almond Crème Caramel II

Cooking Light - December 1998
Not yet rated.
6 servings

The texture of this crème caramel might remind you of a delicate cheesecake.

1/2 cup sugar
1/4 cup water
Cooking spray
2 tablespoons chopped almonds, toasted
1/3 cup sugar
1 tablespoon all-purpose flour
4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened
2 large egg whites
1 large egg
1 1/2 cups 2% reduced-fat milk
1/4 teaspoon almond extract

Preparation:
Preheat oven to 325°.

Combine 1/2 cup sugar and 1/4 cup water in a small, heavy saucepan over medium heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 4 minutes). Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Sprinkle almonds evenly over caramelized sugar; set aside.

Combine 1/3 cup sugar and flour. Beat cream cheese at medium speed of a mixer until smooth. Add flour mixture, beating until well-blended. Add egg whites and egg; beat well. Gradually add milk and almond extract, beating well.

Divide mixture evenly among prepared custard cups. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup, and invert onto plates. Drizzle any of the remaining caramelized syrup over custards.

1/6 of recipe equals: Calories 223 (Calories from fat 31 %); Fat 7.6 g (Satfat 3.9 g, Monofat 2.6 g, Polyfat 0.5 g); Protein 6.6 g; Carbohydrate 32.8 g; Fiber 0.3 g; Cholesterol 56 mg; Sodium 135 mg