1 cup sugar, divided
cooking spray
3 large eggs, beaten
2 large egg whites, beaten
1 cup light coconut milk
1 cup 2% reduced-fat milk
1/8 tsp salt
1/4 tsp coconut extract
toasted coconut (optional)
1. Preheat oven to 325.
2. Heat 1/2 cup sugar in a small heavy saucepan; cook over medium-high heat, stirring constantly with a wooden spoon until sugar melts and turns light brown. Quickly pour hot caramel into 6 (6 ounce) custard cups or ramekins coated with cooking spray. Carefully tilt each cup to coat bottom evenly. Place cups in a 13x9 inch baking pan; set aside.
3. Combine remaining sugar, eggs, egg whites, and next 4 ingredients in a large bowl. Pour mixture evenly over caramel into prepared cups. Add hot water to pan to a depth of 1 inch. Bake at 325 for 50 minutes or until a knife inserted near center comes out clean.
4. Remove cups from pan; cool completely on a wire rack. Cover and chill at least 8 hours. Loosen edges of custard with a sharp knife, and invert onto serving plates, letting melted caramel drizzle over top. Garnish with toasted coconut, if desired. YIELD: 6 servings (serving size: 1 custard).
Nutrition Info: 5 points, 216 calories, 5.3g fat, 0g fiber
No comments:
Post a Comment