GourmetSleuth - Light Vanilla Pots de Creme

light vanilla pots de creme

Light Vanilla Pots de Crème
By JEANNE JONES Special to The News 3/14/01

I N G R E D I E N T S
2 cans (12 ounces each) evaporated skim milk, 3 cups
2 tablespoons sugar
1 tablespoon butter
1/2 cup non-fat liquid egg substitute
1 1/2 teaspoons vanilla extract

I N S T R U C T I O N S
Preheat the oven to 325 degrees. Heat the milk in the top of a double boiler. Add the sugar and butter, and stir until the sugar is dissolved. Beat the egg substitute until frothy. Add the hot milk mixture slowly, stirring constantly. Add the vanilla, mix well and pour into 8 custard cups or small pots.

Put cups or pots in a pan of hot water to a depth of ³/4 inch and place in the preheated oven for 25 minutes or until a knife inserted in the center comes out clean. Be careful not to overcook. Cool to room temperature and then refrigerate until cold before serving. If using pots with covers, place the covers on the pots before serving. Makes 8 servings.

Each serving contains approximately: 114 calories, 2 grams fat, 4 milligrams cholesterol, 162 milligrams sodium, 15 grams carbohydrates, 8 grams protein, 0 grams fiber.

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Pots de Creme
The term refers to both the creamy custard dessert as well as the little cups with lids in which the dessert is served. If you are interested in the cups or the desserts please visit these links.

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