Baked caramel custard
Baked Caramel Custard is a gluten-free dessert that can be made in roughly 45 minutes. It serves 6 and covers 10% of your daily requirements of vitamins and minerals.
Ingredients
egg substitute
1 cup
egg yolk
1
evaporated skim milk
1.5 cups
port
2 tsps
nonfat milk
1.5 cups
sugar
1 cup
vanilla
2 tsps
Method
- Preheat the oven to 350 degrees. Scald the milks together in a heavy saucepan.
- Remove from the heat.Caramelize the sugar in a skillet over medium heat until it melts and turns brown. Slowly add the milks to the sugar, stirring constantly until the sugar dissolves.In a medium bowl, beat the egg substitute and egg yolk together until it is lemon-colored.
- Add the milk mixture, port, and vanilla and stir well.
- Pour the mixture into 6 custard cups and place them into a baking dish.
- Pour boiling water into the baking dish so that the water comes halfway up the sides of the cups.
- Place in the oven and bake until set, about 35 to 40 minutes.
- Remove the custard cups from the oven and cool completely in the refrigerator. When they are chilled, place a dessert plate on top of each custard cup and invert.
- Serve immediately.This recipe yields 6 servings.Serving size: 1/2 cup.
Nutrition:
Carbs
48 g
Fat
1 g
Protein
11 g
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