Classic Crème Caramel

Last weekend we had a wonderful

dinner party with some of our good friends.

It is very enjoyable to have friends over

and share good times and eat good food.

I made Salmon over fennel and oranges

which I will post about a little later.

My husband tried to out cook me and

he made this wonderful dessert.

Classic Creme Caramel

by Cooking Light

Ingredients
1/3 cup sugar

3 tablespoons water

Cooking spray

3 large eggs

1 large egg white

2 cups 2% reduced-fat milk

1 tablespoon vanilla extract

2/3 cup sugar

1/8 teaspoon salt

Fresh raspberries or blueberries

PreparationPreheat oven to 325°.
Combine 1/3 cup sugar and 3 tablespoons water

in a small, heavy saucepan over medium-high heat;

cook until sugar dissolves, stirring frequently.

Continue cooking an additional 4 minutes or until golden.

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. Set aside.

Beat eggs and egg white in a medium

bowl with a whisk.

Stir in milk, vanilla, 2/3 cup sugar, and salt.

Divide the mixture evenly among

prepared custard cups.

Place cups in a 13 x 9-inch baking pan,

and 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;

invert onto plates.

Drizzle any remaining caramelized syrup over custards.

Garnish with raspberries, if desired.

Fantastic!! What a wonderful dessert!

It was light and creamy.