Creme caramel #1

8 Servings

Ingredients

Quantity Ingredient
1¼ cup Sugar
3 tablespoons Water
2⅔ cup 2% milk
8 ounces Egg substitute
1 teaspoon Vanilla extract

Directions

From: sokolata@... (MAPAKI)

Date: Fri, 13 May 1994 01:44:24 GMT 1. Heat oven to 350F. Have ready a 4-6 cup souffle dish or deep glass casserole, and a baking dish a few inches larger.

2. Put ⅔ c sugar and water in a small heavy saucepan over medium high heat. Bring to a boil, swirling pan until sugar dissolves. Boil 4 minutes or until syrup turns golden amber. (if it gets too dark it will taste burned)

3. Immediately pour syrup into souffle dish. Holding dish with potholders, tilt in all directions to coat bottom and 2 inches up the sides. Continue tilting dish until syrup stops running.

4. Put remaining ½ c sugar, milk, egg, and vanilla in large bowl. Stir until sugar dissolves.

5. Pour into syrup-lined dish. Set dish in baking pan. Place in oven and pour hot water into baking pan to come halfway up sides of souffle dish.

6. Bake 1¾ - 2 hours until top is golden and thin knife inserted near center comes out clean.

7. Remove dish from water. Cool, then refrigerate at least 3 hours.

8. To serve: Run a knife around edge/ Invert on rimmed serving plate to catch syrup. Wait a minute before lifting dish so syrup can run onto plate.

Serves 8. Note: I have used real egs well beaten instead of egg subsitute with good results.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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