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Ingredientes
- 1 can condensed lowfat milk (14 ounce)
- 6 lg. large eggs
- 1/4 of teaspoon salt
- 1 teaspoon vanilla
- 1/2 c. reg. lowfat milk
- 1 c. sugar for caramel sauce
Direcciones
- Use a 9 x 2 inch round baking pan with a bigger one on the outside, the outside pan is to be filled with water, the small 9 x 2 inch inside. You are making a double boiler baking pan.First put sugar in saucepan and at medium heat start to heat. Make sure you are always stirring, don't let burn for it will taste bitter. You can see it turn in about 8 min into a light caramel sauce. Pour into the 9 x 12 inch baking pan.
- Then mix all remaining ingredients by hand making sure large eggs are well beaten in. Put in the pan with caramel sauce. Put which pan into the bigger pan with water, making sure the water level is not over the other pan, just sufficient to cover up to the mix in the other pan. Bake this at 350 degrees for 45 min or possibly more till the custard is hardened (not too hard). Remove from pan with water. Let it cool in original pan and then chill for 2 hrs. When ready to serve, turn over on the flat plate. Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 10 servings | |
| Calories 310 | |
| Calories from Fat 71 | 23% |
| Total Fat 8.04g | 10% |
| Saturated Fat 4.14g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 120mg | 5% |
| Potassium 272mg | 8% |
| Total Carbs 52.06g | 14% |
| Dietary Fiber 0.0g | 0% |
| Sugars 52.07g | 35% |
| Protein 8.66g | 14% |
