Italian Dessert


Creme Caramel is a custard that has been baked in a Caramel-coated mold.

When the chilled custard is turned out onto a serving plate it is automatically glazed and sauced with the caramel in the mold.

In Italy it is known as Crema Caramella, and in Spain as Flan.





1/3 cup sugar 
3 tablespoons water 
Cooking spray 
3 large eggs 
1 large egg white 
2 cups 2% reduced-fat milk 
1 tablespoon vanilla extract 
2/3 cup sugar 
1/8 teaspoon salt 
Fresh Raspberries or Strawberries, (optional) 





Preheat oven to 325 degrees F. 

Combine 1/3 cup sugar and 3 
tablespoons water in a small, heavy 
saucepan over medium-high heat; cook 
until sugar dissolves, stirring frequently. 

Continue cooking an additional 4 minutes 
or until golden.

Immediately pour into 6 
(6-ounce) ramekins or custard cups 
coated with cooking spray, tilting each 
cup quickly until caramelized sugar coats 
bottom of cup. Set aside. 

Beat eggs and egg white in a medium 
bowl with a whisk.

Stir in milk, vanilla, 2/3 cup sugar, and salt. Divide the mixture evenly among prepared custard cups. 

Place cups in a 13 x 9-inch baking pan, 
and add hot water to pan to a depth of 1 

Bake at 325 degrees F for 50 minutes or until a 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 caramelized syrup over custards.

Garnish with raspberries, or strawberries, if desired. 

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