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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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From Cooking Light's 1993 Annual Cookbook. Keep in mind that this needs to be chilled before serving. Ingredients:
3/4 cup sugar |
1/4 cup water |
1/4 teaspoon cream of tartar |
2 1/2 cups 1% low-fat milk |
1 1/4 cups frozen egg substitute, thawed |
1/2 cup sugar |
2 tablespoons minced crystallized ginger |
Directions:
1. Combine first 3 ingredients in a small saucepan; stir well. Cook over medium-low heat until sugar dissolves, stirring constantly. Bring to a boil; cook, without stirring, until mixture is caramel-colored or candy thermometer reads 340 degrees.
2. Remove from heat, and immediately pour mixture into an 8-inch round cake pan, tilting to coat bottom evenly; set aside.
3. Place milk in a heavy saucepan; cook over medium heat until thoroughly heated. Combine egg substitute and 1/2 c sugar in a medium bowl; stir with wire whisk until well blended. Gradually add warm milk, stirring well. Stir in ginger. Pour into prepared pan.
4. Place pan in a 13x9x2-inch baking pan; pour hot water into baking pan to a depth of 1 inch. Place in a 350 degree oven, being careful not to slosh water into the 8-inch pan. Reduce heat to 325 degrees and bake 1 hour or until knife inserted halfway between center and edge comes out clean. Remove pan from water and let cool on a wire rack. Cover and chill overnight. Unmold onto a serving platter.
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