4 hr 30 min
cups fat-free (skim) milk
cup fat-free egg product or 8 egg whites
cups raspberries, blackberries, blueberries or sliced strawberries
Heat oven to 325°F. 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). Immediately pour sugar mixture into 8-inch round cake pan; tilt pan to coat bottom. Place on wire rack to cool.
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. Pour very hot water into 13x9-inch pan to within 1/2 inch of top of round pan.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. Remove round pan from pan of water. Cover; refrigerate about 3 hours or overnight or until thoroughly chilled.
To unmold, run knife around edge of custard to loosen; invert onto serving platter. Top with fruit.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Foods high in lutein may help promote eye health. Lutein is found in the yolk of the egg.
We calculated the nutrition of this recipe at the time it was created on 07/24/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.