
3 | eggs size large | ||
1/3 cup | sugar | 65 g | |
2 cups | milk, partly skimmed, 2% | 500 mL | |
2 tsp | vanilla extract | 10 mL | |
salt, about one pinch | |||
6 servings | Microwaved Caramel |
Please note that this recipe makes even servings only. For odd servings, please see the corresponding recipe.
per 1 serving (120 g)
Amount % Daily Value |
Calories 190 |
Fat 4 g 7 % |
Saturated
1.8 g
10 % |
Cholesterol 100 mg |
Sodium 70 mg 3 % |
Carbohydrate 33 g 11 % |
Fibre 0 g 0 % |
Sugars 33 g |
Net Carbs 33 g |
Protein 6 g |
Vitamin A 8 % |
Vitamin C 1 % |
Calcium 10 % |
Iron 2 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Milk and Alternatives | ½ |
Meat and Alternatives | ½ |
Other Foods | 2 |
Big big hit with us, love it, and enjoy it!
I initially hesitated because it looked too difficult, but it turned out great and wasn't that hard.
Due to an egg allergy, I tried this recipe using Cornstarch and pureed soft tofu: 1 egg = 3 Tblsp pureed tofu + 2 tsp cornstarch (Good for quiches and custard pies.) I tried using almond milk, but it was too thin and did not set. Definitely use Soy milk. The first time it turned out, the second time, not so much. I tried to make the Caramel Sauce using Zero (Eryithrol), but it didn't work. I'm now using a Gluten-Free Vegan Custard mix that I buy from the store and use Sucanat for the Caramel Sauce