Creme Caramel- Lightened

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Boil water in a 4-quart saucepan and reserve for water bath.
3. 3
   Heat 2/3 cup sugar with the cold water on medium heat, stirring occasionally, until the sugar is dissolved and appears a light caramel color.
4. 4
   Whisk together eggs, egg whites, and remaining sugar in a separate bowl until well blended.
5. 5
   Add milk and vanilla and beat.
6. 6
   Divide mixture into 8 custard cups.
7. 7
   Place cups in a large roasting pan and pour boiling water in pan until cups are halfway immersed in water.
8. 8
   Bake for 40 minutes, until center of custard is just set.
9. 9
   Remove from oven and place cups out of water on a wire cooling rack.
10. 10
    When custards are cooled, place in refrigerator, covered, for 4 hours.
11. 11
    Invert cups onto plates and let cups sit above custard for several minutes.
12. 12
    Remove cups from custard just before serving.