Serves: 6
Total Calories: 189
Preheat oven to 350°.
Place 1/2 cup of the sugar in a small, heavy saucepan. Stirring constantly over low heat, melt sugar until it turns into a golden brown syrup. Quickly pour evenly into bottoms of six 6-ounce custard cups set aside.
In a medium bowl, whisk eggs. Add skim milk, remaining sugar, vanilla and maple flavor and whisk until well blended. Pour about 1/2 cup of the mixture into each custard cup. Place cups in a 13 x 9 x 2-inch baking pan. Place in oven fill pan with boiling water to a depth of 1 inch.
Bake for 40 to 50 minutes or until a knife inserted near center of custards comes out clean. Remove cups from water bath. Cool custards on a wire rack for 15 minutes, then chill at least 2 hours.
To serve, carefully run a small metal spatula or tip of a knife around edge of custards to release from cups. Unmold onto individual dessert plates.
This Maple Caramel Custard recipe is from the Light And Luscious Desserts Cookbook. Download this Cookbook today.
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