3 cups fat free (skim) milk
4 egg whites
½ cup granulated sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
Ground nutmeg (optional)
¼ cup packed light brown sugar
- Preheat oven to 350’F. Heat milk in 1 quart saucepan over low heat until hot; DO NOT BOIL.
- Beat eggs, egg whites and sugar in medium bowl with electric mixer at medium speed 5 minutes or until slightly thickened. Gradually beat in milk and vanilla. Pour milk mixture into 1 ½ quart soufflé dish or casserole dish. Sprinkle lightly with cinnamon and nutmeg. Place soufflé dish in roasting pan and place on oven rack. Pour 2 inches hot water into roasting pan.
- Bake, covered, 40-50 minutes or until knife inserted halfway between center and edge of custard comes out clean. Cool to room temperature on wire rack. Cover. Refrigerate 3 to 4 hours or until chilled.
- When ready to serve, press brown sugar through a sieve over custard. Broil 4 inches or until sugar is melted and carmelized. Serve immediately.
Makes 8 servings.
146 kcal; 2 gm total fat; 7 gm Protein; 24 gm CHO; 81 mg cholesterol; 0 mg Dietary Fiber; 101 mg sodium
Exchanges: 1 ½ starch; ½ meat