Streamlined Crème Caramel

Streamlined Crème Caramel Winter 2001 To get the creaminess to give this custard the right texture use low-fat (usually 2%) or skimmed evaporated milk, which is available, canned, at the grocery store. You may substitute 1% milk, but the custard will be thinner. ¾ cup (175 mL) sugar ¼ cup (50 mL) water 3 eggs 2 egg whites 1 2/3 cups (400 mL) evaporated low-fat milk 3 tbsp (45 mL) maple syrup 1 ½ tsp (7 mL) vanilla extract ¼ tsp (1 mL) salt Garnish 1 orange, peeled and sliced 1 tbsp (15 mL) lime juice 1. Preheat oven to 325°F (160°C). In a heavy pot over high heat, stir together ½ cup (125 mL) sugar with water. Bring to boil and cook until a medium brown colour, about 5 to 6 minutes. Remove from heat and pour about 1 tbsp (15 mL) into each of 4 large custard cups. Discard remaining caramel. 2. In a medium bowl, whisk together eggs, whites, milk, maple syrup, vanilla, remaining ¼ cup (50 mL) sugar and salt. Strain into the custard cups. 3. Set cups in roasting pan. Pour in enough hot water to come halfway up sides of cups. 4. Bake for 35 to 40 minutes or until knife inserted near edge comes out clean and custard wiggles slightly in centre. Cool and refrigerate until needed. 5. To unmould, run knife around cup edge. Invert onto serving plate. If any caramel remains in the cup, place in microwave for 10 seconds to loosen and pour over custard. Surround with sliced mangoes tossed with lime juice.