Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Light Vanilla Pots de Creme
Light Vanilla Pots de Creme
Light Vanilla Pots de Creme
photo credit: Ev Thomas
Recipe uses evaporated skim milk instead of cream, egg substitute, and a small bit of butter
Recipe By:
JEANNE JONES, Special to The News, 3/14/01
Prep
N/A
|
Total
N/A
|
Serves
8
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Pots de Creme
Email
Ingredients
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
Instructions
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.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Orange Pumpkin Pots de Creme
Light Vanilla Pots de Creme
Zuni Cafe Chocolate Pots de Creme
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Sopes
Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea
La Cereza Picante Margarita
Throw on the BBQ and mix up a batch of these tangy margaritas made with Soltado Spicy Añejo Tequila, cherry juice, cherry jam and ginger beer.
Blue Cheese Burgers
The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.
Mustard-Herb Chicken Breast
This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.