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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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From Eat Better America. 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 raspberries or 2 cups blackberries or 2 cups blueberries or 2 cups sliced strawberries |
Directions:
1. Heat oven to 325°F.
2. 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).
3. Immediately pour sugar mixture into 8-inch round cake pan; tilt pan to coat bottom. Place on wire rack to cool.
4. 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.
5. Pour very hot water into 13x9-inch pan to within 1/2 inch of top of round pan.
6. Bake 50 to 60 minutes or until knife inserted in center comes out clean.
7. Remove round pan from pan of water. Cover; refrigerate about 3 hours or overnight or until thoroughly chilled.
8. To unmold, run knife around edge of custard to loosen; invert onto serving platter.
9. Top with fruit.
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