Распечатать
E-mail
Add a photoПорций: 8
Ингредиенты
- 3 quart BOILING WATER
- 3/4 c. SUGAR CARMELIZED
- 3 c. SKIM Lowfat milk ZEST OF 2 LEMONS
- 1 pkt EGG SUBSTITUTE (4-EGG EGG BEATERS) -- or possibly 3 Large eggs
- 1/2 c. SUGAR
- 1/4 tsp SALT
- 2 Tbsp. PURE VANILLA EXTRACT (Or possibly 1 VANILLA BEAN)
Инструкции
- 1- PRE-HEAT OVEN TO 350F. 2- PLACE WATER ON HEAT 3- PREPARE BAIN MARE'
- (WATER BATH)-PUT 8 PYREX CUSTARD C. (Or possibly USE COFFEE MUGS) IN A 3 IN DEEP ROASTING PAN. COVER THE BOTTOM OF THE PAN WITH Cool WATER. 4- PLACE THE LEMON ZEST AND SKIM Lowfat milk IN A SAUCEPAN, HEAT TO SCALDING. 5- PUT 3/4 C SUGAR IN SAUCEPAN ON HIGH HEAT. STIR CONSTANTLY Till ALL THE SUGAR MELTS AND CARMELIZES. - EXERCISE CARE WITH THE MOLTEN SUGAR,IT IS VERY Warm AND CAN CAUSE SEVERE BURNS. IF THE SUGAR SMELLS BURNT, TRY AGAIN. 6- AS SOON AS THE SUGAR IS MOLTEN AND CARMELIZED, POUR ABOUT TWO Tbsp OF THE SOLUTION IN THE BOTTOM OF EACH OF THE CUSTARD C. AND ALLOW IT TO SOLIDIFY.- BEAT THE THREE Large eggs, 1/2 C SUGAR AND 1/4 Tsp SALT TOGETHER AND STRAIN THE SCALDED Lowfat milk INTO IT (TO REMOVE THE LEMON ZEST). 7- MIX THE EGG AND Lowfat milk Mix WELL, Add in THE VANILLA AND FILL THE C. TO WITHIN 1/4 IN OF THE TOP. (THE CUSTARD Mix SHOULD BE ABOUT 3/4 TO 1 IN DEEP IN THE C..). 8- PLACE THE PAN WITH THE C. IN THE PRE-HEATED OVEN, POUR Sufficient WATER INTO THE PAN TO COME UP TO 1/4 IN OF THE TOP OF THE CUSTARDS, AND BAKE FOR 45 Min Or possibly Till THE CUSTARD FIRMS UP AND STARTS TO BROWN ON TOP. - Don't OVERCOOK Or possibly THE CUSTARD WILL HAVE A GRAINY TEXTURE.
- INSTEAD OF ITS INTENDED CREAMY, HEAVENLY SMOOTHNESS. (Ann's
- Note: when aknife inserted in the center of a c. comes out clean, it's done) 9- REMOVE FROM OVEN AND THE WATER BATH, AND Cold TO ROOM TEMP. PLACE IN THE FRIDGE Till Cool. 10-TO SERVE, CUT AROUND THE TOP OF THE CUSTARD AND TURN UPSIDE DOWN ONTO A SMALL PLATE. COVER WITH THE LUSCIOUS CARMEL SAUCE IN THE BOTTOM OF THE C. AND Add in A DASH OF FRESHLY Grnd NUTMEG If you like. GARNISH WITH A SMALL FRESH MINT LEAF. COPYRIGHT 1994 CHARLES C. LEBLANC
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 8 servings | |
| Calories 58 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87mg | 4% |
| Potassium 5mg | 0% |
| Total Carbs 12.91g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 12.9g | 9% |
| Protein 0.0g | 0% |
