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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The texture of this crème caramel might remind you of a delicate cheesecake. Ingredients:
1/2 cup sugar |
1/4 cup water |
cooking spray |
2 tablespoons chopped almonds, toasted |
1/3 cup sugar |
1 tablespoon all-purpose flour |
4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened |
2 large egg whites |
1 large egg |
1 1/2 cups 2% reduced-fat milk |
1/4 teaspoon almond extract |
Directions:
1. Preheat oven to 325°.
2. Combine 1/2 cup sugar and 1/4 cup water in a small, heavy saucepan over medium heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 4 minutes). Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Sprinkle almonds evenly over caramelized sugar; set aside.
3. Combine 1/3 cup sugar and flour. Beat cream cheese at medium speed of a mixer until smooth. Add flour mixture, beating until well-blended. Add egg whites and egg; beat well. Gradually add milk and almond extract, beating well. Divide mixture evenly among prepared custard cups. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours.
4. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup, and invert onto plates. Drizzle any of the remaining caramelized syrup over custards.
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