Peanut Butter Creme Caramel

• 1 14 cups sugar, divided
• 14 cup water
• 14 teaspoon cream of tartar
• 2 14 cups low-fat milk
• 14 cup reduced-calorie peanut butter
• 1 14 cups egg substitute

1. In small saucepan,combine 3/4 cup sugar,water,and cream of tarter.
2. Stirring constantly,cook over medium-low heat until sugar dissolves.
3. Increase heat to medium,bring to boil.
4. Cook 10-15 minutes without stirring until mixture is deep golden brown.
5. Remove from heat and pour into a 8 inch round cake pan,tilting to coat bottom.
6. Preheat oven to 325 degrees.
7. Combine milk and peanut butter in medium saucepan.
8. Whisking constantly,cook over medium heat until heated through and smooth,remove from heat.
9. Combine egg substitute and 1/2 cup sugar in bowl,whisk until blended.
10. Gradually add milk mixture to egg mixture,stirring well.
11. Pour over carmelized sugar in cake oan.
12. Place in 9x13 baking pan.
13. Add hot water to baking pan to come halfway up sides of cake pan.
14. Bake 1 hour or until knife inserted in center comes out clean.
15. Transfer cake pan to wire rack to cool.
16. Cover and chill overnight.
17. Unmold onto serving plate.

sugar, water, cream of tartar, lowfat milk, peanut butter, egg substitute

Taken from www.food.com/recipe/peanut-butter-creme-caramel-12074 (may not work)