Creme Caramel-Fat Free

• 1 cup sugar
• 1 34 cups nonfat milk (skim)
• 1 cup fat-free liquid egg product or 8 egg whites
• 14 teaspoon salt
• 1 teaspoon vanilla
• 2 cups raspberries or 2 cups blackberries or 2 cups blueberries or 2 cups sliced strawberries

1. Heat oven to 325F.
2. In medium nonstick skillet, heat 1/2 cup of the sugar over medium heat 7 to 10 minutes, stirring frequently with wooden spoon, until sugar is melted and a light caramel color (mixture will be very hot and could melt a plastic spoon).
3. Immediately pour sugar mixture into 8-inch round cake pan; tilt pan to coat bottom.
4. Place on wire rack to cool.
5. In large bowl, mix remaining 1/2 cup sugar, the milk, egg product, salt and vanilla.
6. Pour mixture over sugar mixture in pan.
7. Place round pan in 13x9-inch pan.
8. Pour very hot water into 13x9-inch pan to within 1/2 inch of top of round pan.
9. Bake 50 to 60 minutes or until knife inserted in center comes out clean.
10. Remove round pan from pan of water.
11. Cover; refrigerate about 3 hours or overnight or until thoroughly chilled.
12. To unmold, run knife around edge of custard to loosen; invert onto serving platter.
13. Top with fruit.

sugar, nonfat milk, liquid egg, salt, vanilla, raspberries

Taken from www.food.com/recipe/cr-me-caramel-fat-free-281883 (may not work)