This lighter version of the traditional Mexican custard is decadently rich and easy to make. Keep portions small; a little goes a long way.
Recipe Ingredient Details:
1/2 cup sugar
1 14-ounce can nonfat sweetened condensed milk
1 cup 1 percent reduced-fat milk
3 whole eggs
1/2 cup egg substitute
1 tablespoon white rum with coconut (optional)
1/2 teaspoon almond extract
1 teaspoon vanilla extract
In a small saucepan, melt sugar over moderate heat, stirring frequently, until sugar dissolves into a dark, caramel-colored liquid. Remove from heat and quickly pour into a 4-cup metal ring mold. Using potholders, quickly turn mold to coat bottom and sides with the caramel (caution: mold will become very hot). Cool.
Preheat oven to 325º. In a blender, combine condensed milk, reduced-fat milk, eggs, egg substitute and flavorings. Cover and blend until very smooth. Pour mixture 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. Cool, cover and refrigerate for at least 8 hours.
Loosen edges of mold with a knife or spatula. Cover mold with an inverted serving platter and turn over. Remove mold. Caramel will fall as a liquid sauce over the custard.
Recipe Additional Notes:
PER SERVING: Calories 70,Fat 1,Perfat 19,Cholesterol 41,Carbo 9,Protein 4
Wed, 2002-05-01 17:42