* Exported from MasterCook *
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Baked Dec '96
Amount Measure Ingredient -- Preparation Method
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1/3 cup sugar
1 tablespoon water
1/2 cup sugar
2 large eggs
2 large egg whites
1 1/2 cups 2% low-fat milk
1 cup evaporated skim milk
1 (6-inch) vanilla bean -- split lengthwise
1 tablespoon vanilla extract
Mint sprigs (optional)
Preheat oven to 325º.
Combine 1/3 cup sugar and water in a small heavy saucepan over medium-high heat; cook 5 minutes or until golden, stirring occasionally. Immediately pour into 6 (6-ounce) custard cups coated with cooking spray, tipping quickly until sugar coats bottoms of cups; set aside.
Combine 1/2 cup sugar, eggs, and egg whites in a large bowl; stir well with a whisk. Add milks; stir until smooth. Scrape seeds from vanilla bean; stir seeds into milk mixture, reserving bean for another use. Divide mixture evenly among prepared cups. Place cups in a 13 × 9-inch baking dish; add hot water to a depth of 1 inch. Bake at 325º for 1 hour or until knife inserted in center comes out clean. Remove cups from pan; let cool completely on a wire rack. Cover and chill at least 3 hours.
Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert custards onto plates. Drizzle any remaining syrup over custards. Garnish with mint sprigs, if desired.
"Cooking Light, December 1996, p.124"
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Per serving: 205 Calories (kcal); 3g Total Fat; (12% calories from fat); 8g Protein; 36g Carbohydrate; 68mg Cholesterol; 117mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates
NOTES : Make up to two days ahead, and invert onto serving plates just before serving.