Ingredients
1 c sugar
2 tbsp cold water
2 lg eggs
2 lg egg whites
3 c low fat milk
1 tsp vanilla extractMethod
Preheat oven to 350F. Heat a 4-quart saucepan of water to boiling on high to use for water bath later
In a 2-qt saucepan, heat 2/3 cup sugar with cold water on medium until melted and a light caramel color, swirling pan occasionally
Immediately pit into 6 custard cups
In a large bowl, with wire whisk, beat eggs, egg whites, and 1/3 cup sugar until well blended
Beat in milk and vanilla. Pour custard mixture into custard cups
Place cups in large roasting pan and pour boiling water halfway up the sides. Bake 40 mins or until center of custard is set
Remove from water and cool on wire rack. Cover and chill for 4 hrs before serving
With a small spatula carefully loosen custard. Invert each onto dessert plates, tapping cup to help release custard.
Leave cup inverted so all the caramel can drip onto custard
