Crème Caramel

Try a heart-smart sweet treat that will appeal to your taste buds.

Creme Caramel


  • 1 cup granulated sugar
  • 1 3/4 cups fat-free (skim) milk
  • 1 cup fat-free cholesterol-free egg product or 8 egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups raspberries, blackberries, blueberries or sliced strawberries


  1. Heat oven to 325 degrees F.
  2. Heat 1/2 cup of the sugar in medium nonstick skillet over medium heat for 7 to 10 minutes, stirring frequently with wooden spoon, until sugar is melted and a light caramel color (mixture will be very hot and could melt a plastic spoon).
  3. Immediately pour sugar mixture into round pan, 8 x 1 1/2 inches; tilt pan to coat bottom. Place on wire rack to cool.
  4. Mix remaining 1/2 cup sugar, milk, egg product, salt and vanilla extract in large bowl. Pour mixture over sugar mixture in pan.
  5. Place in rectangular pan, 13 x 9 x 2 inches. Pour very hot water into rectangular pan to within 1/2 inch of top of round pan.
  6. Bake for 50 to 60 minutes or until knife inserted in center comes out clean.
  7. Remove round pan from pan of water. Cover; refrigerate until thoroughly chilled, about 3 hours or overnight.
  8. To unmold, run knife around edge of custard to loosen; invert onto serving platter. Top with fruit.

Prep: 30 min | Yield: 8 servings

Nutrition Information:1 Serving Calories 150 (Calories from Fat 0), Total Fat 0g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg; Sodium 160mg; (Dietary Fiber 2g, Sugars 31g), Protein 5g

Percent Daily Value*: Vitamin A 6%; Vitamin C 6%; Calcium 8%; Iron 4%

Exchanges: 1/2 Fruit; 1 1/2 Other Carbohydrate; 1/2 Very Lean Meat

Carbohydrate Choices: 2

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker

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