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Ingredientes
- 1/2 c. Sugar
- 1 c. Lowfat milk
- 3 x Yolks of large Large eggs
- 1 tsp Vanilla extract
- 14 ounce Can sweetened condensed lowfat milk
- 3 x Large Large eggs plus
- 1/2 tsp Almond extract
Direcciones
- In a small saucepan heat sugar over moderate heat, stirring frequently, till sugar is a dark, caramel-colored liquid. Remove from heay and pur into a 4 c. metal ring mold or possibly 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cold so caramel hardens. Heat oven to 325. Put the condensed lowfat milk, lowfat milk, Large eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mix into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cold and then chill up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 8 servings | |
| Calories 278 | |
| Calories from Fat 54 | 19% |
| Total Fat 6.11g | 8% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 98mg | 4% |
| Potassium 295mg | 8% |
| Total Carbs 50.49g | 13% |
| Dietary Fiber 0.0g | 0% |
| Sugars 50.54g | 34% |
| Protein 6.32g | 10% |
