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Apple Custard W/Caramel Sauce

Categories:
desserts, sauces, puddings & custards

2 medium cooking apples; pared, cored
and cut in half
1/2 cup sugar
1/2 teaspoon vanilla
5 egg whites or
3/4 cup cholesterol-free egg product*
2 drops yellow food color
1 Dash salt
1 1/2 cups skim milk; scalded
Ground cinnamon
Caramel Sauce
CARAMEL SAUCE
1/3 cup packed brown sugar
1/4 cup light corn syrup
2 tablespoons water
1 tablespoon margarine
1/2 teaspoon vanilla
*If using cholesterol-free egg
product; omit food color.

Heat oven to 350 degrees. Spray four 10-ounce custard cups with nonstick cooking spray. Place apple half, cut side down, in each cup. Beat sugar, vanilla, egg whites, food color and salt. Gradually stir in milk. Pour over apples. Sprinkle with cinnamon. Place cups in rectangular pan, 13 X 9 X 2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake 40 to 50 minutes or until knife inserted in custard comes out clean. Remove cups from water. Refrigerate until chilled. Serve with Caramel Sauce. 4 SERVINGS (WITH ABOUT 2-1/2 TABLESPOONS SAUCE EACH). CARAMEL SAUCE Mix all ingredients except vanilla in saucepan. Cook over medium heat, stirring constantly, just until sugar is dissolved; remove from heat. Stir in vanilla. Serve warm or cold. Stir thoroughly before serving.




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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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