Volumetrics Maple Creme Caramel
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 141.9
- Total Fat: 3.3 g
- Cholesterol: 110.5 mg
- Sodium: 277.8 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 0.0 g
- Protein: 6.9 g
View full nutritional breakdown of Volumetrics Maple Creme Caramel calories by ingredient
Number of Servings: 6
Ingredients
-
1/3 cup sugar
3 large eggs
1 large egg white
2 cups 1% milk
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons 100 percent pure maple syrup
Directions
1) Preheat the oven to 325 degrees.
2) Lightly coat six 6-ounce ramekins or custard cups with cooking spray.
3) Combine the sugar and 3 tablespoons water in a small, heavy saucepan. Cook, stirring, over medium-high heat until the sugar dissolves. Continue cooking, without stirring, until the mixture turns a deep golden brown, 4 to 8 minutes. Immediately divide the caramel among the ramekins, one at a time, quickly tilting each to coat the bottom and set aside.
4) Whisk the eggs and egg white in a 4-quart measuring cup. Whisk in the milk, vanilla extract, syrup, and salt. Divide the mixture evenly among the ramekins.
5) Place the ramekins in a 13-by-9-inch baking pan and add hot water to a depth of 1 inch. Bake 50 minutes.
6) Cool the ramekins on a rack 30 minutes. Cover the ramekins with plastic wrap and chill, in the refrigerator, 4 hours.
7) Loosen the custards by running a knife around the inside edges of the ramekins. Place a dessert plate upside down over each ramekin and invert the custard onto the place. Drizzle any remaining caramelized syrup over the custards.
Number of Servings: 6
Recipe submitted by SparkPeople user KAVITHA1989.
2) Lightly coat six 6-ounce ramekins or custard cups with cooking spray.
3) Combine the sugar and 3 tablespoons water in a small, heavy saucepan. Cook, stirring, over medium-high heat until the sugar dissolves. Continue cooking, without stirring, until the mixture turns a deep golden brown, 4 to 8 minutes. Immediately divide the caramel among the ramekins, one at a time, quickly tilting each to coat the bottom and set aside.
4) Whisk the eggs and egg white in a 4-quart measuring cup. Whisk in the milk, vanilla extract, syrup, and salt. Divide the mixture evenly among the ramekins.
5) Place the ramekins in a 13-by-9-inch baking pan and add hot water to a depth of 1 inch. Bake 50 minutes.
6) Cool the ramekins on a rack 30 minutes. Cover the ramekins with plastic wrap and chill, in the refrigerator, 4 hours.
7) Loosen the custards by running a knife around the inside edges of the ramekins. Place a dessert plate upside down over each ramekin and invert the custard onto the place. Drizzle any remaining caramelized syrup over the custards.
Number of Servings: 6
Recipe submitted by SparkPeople user KAVITHA1989.