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Ingredients
- 1 3/4 c. reduced-fat (2%) lowfat milk
- 1 x cinnamon stick broken in half
- 16 x orange peel strips - (2" by 1/8") orange part only
- 1/2 c. sugar plus
- 1/3 c. sugar
- 1/4 c. water
- 1 lrg egg
- 1 lrg egg white
- 1 tsp vanilla extract
Directions
- Combine lowfat milk and cinnamon stick in medium saucepan. Bring to simmer. Remove from heat. Cover; let stand 30 min. Throw away cinnamon stick.
- Preheat oven to 350 degrees. Divide orange strips among four 3/4-c. custard c. or possibly souffle dishes. Stir 1/2 c. sugar and 1/4 c. water in heavy small saucepan over low heat till sugar dissolves. Increase heat and boil without stirring till syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 min. Immediately pour caramel into custard c., dividing equally.
- Whisk egg, egg white, vanilla and remaining 1/3 c. sugar in medium bowl to blend. Gradually whisk in lowfat milk mix. Pour over caramel in custard c..
- Place custard c. in roasting pan. Pour sufficient warm water into pan to come halfway up sides of c.. Bake till custards are set, about 1 hour 5 min. Remove from water. Refrigerateovernight.
- Run small knife around custards to loosen. Invert custards onto plates.
- This recipe yields 4 servings.
- Comments: Prepare the custards the day before you plan to serve them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 4 servings | |
| Calories 86 | |
| Calories from Fat 21 | 24% |
| Total Fat 2.34g | 3% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 33mg | 1% |
| Potassium -23mg | -1% |
| Total Carbs 11.23g | 3% |
| Dietary Fiber -3.8g | -13% |
| Sugars 15.47g | 10% |
| Protein 2.56g | 4% |
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