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Add a photoServings: 12
Ingredients
- 1/2 c. sugar
- 1 can (14 ounces) nonfat sweetened condensed lowfat milk
- 1 c. 1 percent reduced-fat lowfat milk
- 3 whl Large eggs
- 1/2 c. egg substitute
- 1 Tbsp. white rum with coconut (optional)
- 1/2 tsp almond extract
- 1 tsp vanilla extract
Directions
- 1. In a small saucepan, heat sugar over moderate heat, stirring frequently, till sugar dissolves into a dark, caramel-colored liquid. Remove from heat and quickly pour into a 4-c. metal ring mold. Using potholders, quickly turn mold to coat bottom and sides with the caramel (caution: mold will become very warm). Cold.
- 2. Preheat oven to 325. In a blender, combine condensed lowfat milk, reduced-fat lowfat milk, Large eggs, egg substitute and flavorings. Cover and blend till very smooth. Pour mix into mold; put mold in a larger pan filled with water to a depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cold, cover and chill for at least 8 hrs.
- 3. Loosen edges of mold with a knife or possibly spatula. Cover mold with an inverted serving platter and turn over. Remove mold. Caramel will fall as a liquid sauce over the custard.
- This lighter version of the traditional Mexican custard is decadently rich and easy to make. Keep portions small; a little goes a long way.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 12 servings | |
| Calories 75 | |
| Calories from Fat 14 | 19% |
| Total Fat 1.6g | 2% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 51mg | 2% |
| Potassium 108mg | 3% |
| Total Carbs 10.33g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 10.37g | 7% |
| Protein 4.01g | 6% |
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