Crème Caramel-Fat Free

Name: Crème Caramel-Fat Free
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8 serving(s)
Ingredients: 1 cup sugar; 1 3/4 cups nonfat milk (skim); 1 cup fat-free liquid egg product or 8 egg whites; 1/4 teaspoon salt; 1 teaspoon vanilla; 2 cups blueberries or 2 cups sliced strawberries

Submitted by mydesigirl

"From Eat Better America."

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Ready In:: 4hrs 30mins
Ingredients:: 6
Serves:: 8

ingredients

1 cup sugar
1 ³⁄₄ cups nonfat milk (skim)
1 cup fat-free liquid egg product or 8 egg whites
¹⁄₄ teaspoon salt
1 teaspoon vanilla
2 2 cups blueberries or 2 cups sliced strawberries

directions

Heat oven to 325°F.
In medium nonstick skillet, heat 1/2 cup of the sugar 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 8-inch round cake pan; tilt pan to coat bottom. Place on wire rack to cool.
In large bowl, mix remaining 1/2 cup sugar, the milk, egg product, salt and vanilla. Pour mixture over sugar mixture in pan. Place round pan in 13x9-inch pan.
Pour very hot water into 13x9-inch pan to within 1/2 inch of top of round pan.
Bake 50 to 60 minutes or until knife inserted in center comes out clean.
Remove round pan from pan of water. Cover; refrigerate about 3 hours or overnight or until thoroughly chilled.
To unmold, run knife around edge of custard to loosen; invert onto serving platter.
Top with fruit.