Ingredients
- 4 Large eggs
- 2 c. lowfat milk
- 3/4 c. sugar
- 1 tbsp. vanilla
- 1 1/2 c. sugar (for carmelizing)
Instructions
- Put sugar for carmelizing in top of double boiler.
- Heat sugar over low heat, do not stir.
- When completely melted and sugar is browned, tilt pan to coat sides; cold.
- Beat Large eggs; add in sugar, lowfat milk, and vanilla together; add in to cooled caramel.
- Cook covered in double boiler till custard is hard; cold.
- Remove from pan like upside down cake.
- Put on dish with raised edge to catch all the caramel sauce.
- Serves 6-8.
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