Ginger Creme Caramel

• 3/4 cup sugar
• 1/4 cup water
• 1/4 teaspoon cream of tartar
• 2 1/2 cups 1% low-fat milk
• 1 1/4 cups frozen egg substitute, thawed
• 1/2 cup sugar
• 2 tablespoons minced crystallized ginger

1. Combine first 3 ingredients in a small saucepan; stir well. Cook over medium-low heat until sugar dissolves, stirring constantly. Bring to a boil; cook, without stirring, until mixture is caramel-colored or candy thermometer reads 340 degrees.
2. Remove from heat, and immediately pour mixture into an 8-inch round cake pan, tilting to coat bottom evenly; set aside.
3. Place milk in a heavy saucepan; cook over medium heat until thoroughly heated. Combine egg substitute and 1/2 c sugar in a medium bowl; stir with wire whisk until well blended. Gradually add warm milk, stirring well. Stir in ginger. Pour into prepared pan.
4. Place pan in a 13x9x2-inch baking pan; pour hot water into baking pan to a depth of 1 inch. Place in a 350 degree oven, being careful not to slosh water into the 8-inch pan. Reduce heat to 325 degrees and bake 1 hour or until knife inserted halfway between center and edge comes out clean. Remove pan from water and let cool on a wire rack. Cover and chill overnight. Unmold onto a serving platter.

sugar, water, cream of tartar, milk, egg substitute, sugar, ginger

Taken from www.food.com/recipe/ginger-creme-caramel-250786 (may not work)