Viennese Caramel Custard

By Lv2Cook

Ingredients

• 1 1/4 cups sugar divided
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon water
• 2 1/2 cups fat-free milk
• 6 large egg whites
• 2 large eggs
• 1 tablespoon vanilla extract
• Thin lemon slices (optional)

Details

Servings 1

Preparation

Step 1

Preheat oven to 300º.

Combine 1/2 cup sugar and lemon juice in a small, heavy saucepan over medium-high heat; cook until sugar dissolves. Continue cooking an additional 4 minutes or until golden. Immediately pour into 6 (4-ounce) ramekins, tipping quickly until caramelized sugar coats bottom of cups.

Combine 1/2 cup sugar and water in a large, heavy saucepan over medium-high heat; cook until sugar dissolves. Continue cooking an additional 4 minutes or until golden; set aside.

Heat 1/4 cup sugar and milk over medium-high heat in a small, heavy saucepan to 180º or until bubbles form around the edge (do not boil). Gradually add hot milk mixture to sugar mixture in large saucepan, stirring constantly with a whisk. Cook over medium-high heat until sugar melts. Remove from heat.

Combine egg whites and eggs in a large bowl, and stir well with a whisk. Gradually add hot milk mixture to eggs, stirring constantly with a whisk. Stir in vanilla extract. Pour into the prepared ramekins. Place the ramekins in a shallow roasting pan, and add hot water to pan to a depth of 1 inch. Bake at 300º for 45 minutes or until a knife inserted in center comes out clean. Remove from pan, and cool completely on a wire rack. Cover and chill at least 3 hours.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each ramekin; invert custard onto plates. Drizzle any remaining syrup over custards; garnish with thin lemon slices, if desired.