Description
This is a reduced-fat version of this delicious Spanish origin dessert. I made it this way and my family did not notice the difference with the original fatty version. Good point!
Ingredients
- ¾ cup white sugar
- 2 egg yolks
- 6 egg whites
- 1 ¾ cups water
- 1 (14 ounce) can low-fat sweetened condensed milk
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy skillet over medium-low heat
- cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish
- tilting the dish to coat the bottom completely.
- In a medium bowl
- beat egg yolks and egg whites. Stir in water
- condensed milk
- vanilla and salt until smooth. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel
- inside roasting pan
- and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in preheated oven 1 hour
- until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.
- To unmold
- run a knife around the edge of the pan and invert onto a rimmed serving platter.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 8