Crème Caramel*

1/3 C + 3 T sugar
1 egg
2 egg whites
2 C 1% low-fat milk, scalded
1/2 tsp vanilla extract
1/8 tsp almond extract
1/2 tsp freshly grated orange rind

Melt 1/3 C sugar in small pan to caramelize. After 2 to 3 minutes, the sugar will become a dark brown syrup. Pour equal amounts into 6 custard cups.

Beat eggs with 3 T sugar. Add hot milk slowly, whisking constantly. Add vanilla and almond extracts and orange rind. Let sit for 15 minutes. Pour mixture into 6 custard cups. Place cups in a deep pan. Pour boiling water into the pan until it reaches halfway up the sides of the cups. Bake at 350° for 40 minutes.

Remove from water bath and refrigerate.