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LOCATION: Recipes >> Special Diets >> Creme Caramel 01

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Creme Caramel

1 1/4 c sugar
3 tbs water
2 2/3 c 2% milk
8 oz (1 cup) egg substitute
1 tsp vanilla extract

Heat oven to 350. Have ready a 4-6 cup souffle dish or deep glass
casserole, and a baking dish a few inches larger.

Put 2/3 c sugar and water in a small heavy saucepan over medium
high heat. Bring to a boil, swirling pan until sugar dissolves.
Boil 4 minutes or until syrup turns golden amber. (if it gets too
dark it will taste burned) Immediately pour syrup into souffle
dish. Holding dish with potholders, tilt in all directions to coat
bottom and 2 inches up the sides. Continue tilting dish until
syrup stops running.

Put remaining 1/2 c sugar, milk, egg, and vanilla in large bowl.
Stir until sugar dissolves. Pour into syrup-lined dish. Set dish
in baking pan. Place in oven and pour hot water into baking pan
to come halfway up sides of souffle dish.

Bake 1 3/4 - 2 hours until top is golden and thin knife inserted
near center comes out clean. Remove dish from water. Cool, then
refrigerate at least 3 hours.

To serve: Run a knife around edge. Invert on rimmed serving plate
to catch syrup. Wait a minute before lifting dish so syrup can
run onto plate. Serves 8.


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