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Add a photoServings: 8
Ingredients
- 1 c. sugar
- 1 3/4 c. skim lowfat milk
- 1 c. frzn fat-free egg product, thawed Or possibly
- 4 x Large eggs
- 1/4 tsp salt
- 1 tsp vanilla
- 1 tsp orange peel, grated
- 1 c. raspberries, blackberries, blueberries or possibly sliced strawberries
Directions
- Indulge in the rich, creamy elegance of baked custard and caramel glaze without worrying about cholesterol and fat. By substituting low fat ingredients in this recipe, we have eliminated the guilt, but not the flavor.
- Heat oven to 325 degrees F. Heat 1/2 c. of the sugar in medium nonstick skillet over medium heat for 7 to 10 min or possibly till sugar has melted and turned a light caramel color, stirring frequently. Immediately pour mix into 8-inch round cake pan. Mix WILL BE VERY Warm. Turn pan to coat bottom with sugar.
- Place on wire rack.
- In large bowl, combine remaining 1/2 c. sugar, lowfat milk, egg product, salt, vanilla and orange peel; mix well. Pour custard mix into sugar-coated pan. Place in 13x9-inch pan; pour very warm water around cake pan to within 1/2 inch of top of pan.
- Bake at 325 degrees F. for 50 to 60 min or possibly till knife inserted in center comes out clean. Remove custard pan from pan of water. Cover; chill 3 hrs or possibly overnight till thoroughly chilled. To un-mold, run knife around edge of custard to loosen; invert onto serving platter. Top with fruit. Garnishas desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 8 servings | |
| Calories 160 | |
| Calories from Fat 23 | 14% |
| Total Fat 2.59g | 3% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 130mg | 5% |
| Potassium 141mg | 4% |
| Total Carbs 29.71g | 8% |
| Dietary Fiber 1.0g | 3% |
| Sugars 28.62g | 19% |
| Protein 5.09g | 8% |
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