Crème Caramel

Prep 30 min
Total 4 hr 30 min
Servings 8

Betty Crocker's Heart Healthy Cookbook shares a recipe! Try a heart-smart sweet treat that will appeal to your taste buds. MORE+ LESS-

By Betty Crocker Kitchens

Updated July 1, 2010

Ingredients

cup sugar

1 3/4

cups fat-free (skim) milk

cup fat-free cholesterol-free egg product or 8 egg whites

1/4

teaspoon salt

teaspoon vanilla

cups raspberries, blackberries, blueberries or sliced strawberries

Steps

Hide Images

1

Heat oven to 325°F. Heat 1/2 cup of the sugar in medium nonstick skillet over medium heat 7 to 10 minutes, stirring frequently with wooden spoon, until sugar is melted and a light caramel color (mixture will be very hot and could melt a plastic spoon). Immediately pour sugar mixture into round pan, 8x1 1/2 inches; tilt pan to coat bottom. Place on wire rack to cool.
2

Mix remaining 1/2 cup sugar, milk, egg product, salt and vanilla in large bowl. Pour mixture over sugar mixture in pan. Place in rectangular pan, 13x9x2 inches. Pour very hot water into rectangular pan to within 1/2 inch of top of round pan.
3

Bake 50 to 60 minutes or until knife inserted in center comes out clean. Remove round pan from pan of water. Cover; refrigerate until thoroughly chilled, about 3 hours or overnight. To unmold, run knife around edge of custard to loosen; invert onto serving platter. Top with fruit.

Expert Tips

When choosing a recipe, check the nutrition numbers so you know for sure you can enjoy it without guilt.
This is a great dessert that kids like, and it's low in calories and fat.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 150
Calories from Fat: 0

% Daily Value

Total Fat: 0g; 0%
Saturated Fat 0g 0% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 160mg; 7%
Potassium: 180mg; 5%
Total Carbohydrate: 32g; 11%
Dietary Fiber 2g 9% Sugars 31g
Protein: 5g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 6%; 6%
Calcium: 8%; 8%
Iron: 4%; 4%

Exchanges:

0 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;