Description
Make these a day ahead to give the caramel time to soften and the custards time to set. From bon appetit sept 01'
Ingredients
- Sugar
- Water
- Low-fat Milk
- Ground Cinnamon
- Eggs
- Fat-free Sweetened Condensed Milk
- Vanilla Extract
Instructions
- 1
- Preheat oven to 325f place four 3 / 4-cup custard cups in 13x9x2-inch baking pan
- Stir sugar and 1 tablespoon water in heavy small skillet over medium-low heat until sugar dissolves
- 2
- Boil without stirring until syrup is deep amber color, occasionally brushing down sides of skillet with pastry brush dipped into water and swirling skillet, about 8 minutes
- Immediately pour syrup into custard cups, dividing equally
- 3
- Whisk milk and cinnamon in small saucepan to blend
- Bring to simmer
- Cover and let cool 15 minutes
- 4
- Whisk eggs to blend in medium bowl
- Gradually whisk in cinnamon milk, then sweetened condensed milk and vanilla
- Divide among caramel-lined custard cups
- 5
- Pour enough hot water into baking pan to come halfway up sides of cups
- Bake custards until set in center, about 55 minutes
- Cool in water in pan
- Remove custard cups from water
- Cover and refrigerate overnight
- 6
- Run small knife around custards to loosen
- To unmold each, place small plate atop custard
- Firmly holding plate and custard cup together, invert and shake gently, allowing custard and caramel to settle onto plate