A luscious slimmed-down version of this classic dessert — instead of whole milk and eggs, use low-fat milk and more egg whites. The result is a smooth, rich custard that’s bound to win raves.
- 1 1/2 cup(s) sugar
- 3 large eggs
- 3 large egg whites
- 1 quart(s) low-fat milk (1%)
- 1 teaspoon(s) vanilla extract
- Preheat oven to 350 degrees F. Grease eight 8-ounce custard cups.
- In 2-quart saucepan over medium heat, heat 1 cup sugar and 2 tablespoons water until melted and a light caramel color. Immediately pour into custard cups.
- In large bowl, with wire whisk or fork, beat eggs, egg whites, and 1/2 cup sugar until well blended. Beat in milk and vanilla extract. Pour custard mixture into custard cups. If you like, skim any foam from top of custard.
- Place custard cups in 17″ by 11 1/2″ roasting pan; fill pan with boiling water to come halfway up sides of custard cups. Bake 30 minutes or until center of custard is just set. Remove cups from water in baking pan; refrigerate until chilled, about 2 hours.
- To serve, with small spatula, carefully loosen custard from cups and invert each custard onto a dessert plate, allowing caramel syrup to drip from cup onto custard.