Healthy Crème Caramel Recipe | Sugar-Free & Light

INGREDIENTS

1/4 cup sugar 1 tablespoon water 1 teaspoon light corn syrup 1 drop fresh lemon juice 2 cups fat-free half & half 6 packets sugar substitute 1/8 teaspoon salt 1 large egg 2 large egg whites 1/2 teaspoon vanilla

PREPARATION:

1. Combine sugar, water, corn syrup and lemon juice in heavy saucepan over medium-high heat. Stir to dissolve sugar. Stop stirring as water evaporates. Heat until sugar mixture turns light to medium brown. Carefully pour into 6 custard cups or 2-quart soufflé dish. Tilt cups to swirl caramel over bottom. Set aside.
2. Preheat oven to 350°F. Combine half & half, sugar substitute and salt in medium bowl. Add egg, egg whites and vanilla. Mix well. Pour about 1/2 cup mixture into each custard cup. Place cups in heavy baking pan; put pan into oven on middle rack. Pour 1-1/2 to 2 inches boiling water into baking pan.
3. Bake individual custards about 25 to 30 minutes or until knife inserted near edge of each cup comes out clean. Bake 2-quart dish about 1 to 1-1/4 hours. Remove cups from water; cool on wire rack. Refrigerate 4 hours or overnight. Before serving, run knife around inside edge of cups. Invert custard onto serving plates; remove cup.

This recipe appears in: Candy NUTRITIONAL INFORMATION: Sodium 79 mg Protein 2 g Carbohydrate 21 g Cholesterol 35 mg Saturated Fat <1 g Total Fat <1 g Calories from Fat 8 % Calories 110 DIETARY EXCHANGE: Starch 1-1/2