Creme Caramel (Reduced Fat) - cooking recipe

Ingredients

1/3 cup sugar
3 tablespoons water
cooking spray
3 large eggs
1 large egg white
2 cups 2% low-fat milk
1 tablespoon vanilla extract
2/3 cup sugar
1/8 teaspoon salt

Preparation

Preheat oven to 325.
Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan; cook over medium-high heat until sugar dissolves.
Continue cooking 4 minutes or until golden.
Immediately pour into 6 (6 oz) custard cups coated with cooking spray, tipping quickly until carmelized sugar coats bottom of cups.
Beat eggs and egg white in a medium bowl with a whisk.
Stir in milk, vanilla, 2/3 cup sugar and salt.
Divide mixture evenly amond prepared custard cups.
Place cups in a 13X9 inch baking pan; add hot water to pan to a depth of 1 inch.
Bake at 325 for 50 minutes or until knife inserted in center comes out clean.
Remove cups from pan.
Cover and chill at least 4 hours.
Loosen edges of custards with a knife or rubber spatula.
Place a dessert plate, upside down, on top of each cup; invert onto plates.
Drizzle any remaining carmelized syrup over custards.