Low-Fat Creme Caramel
Heat oven to 325 degrees F. Heat 1/2 cup of the sugar in medium nonstick skillet over medium heat for 7 to 10 minutes or until sugar has melted and turned a light caramel color, stirring frequently. Immediately pour mixture into 8-inch round cake pan. MIXTURE WILL BE VERY HOT. Turn pan to coat bottom with sugar.
Place on wire rack.
Bake at 325 degrees F. for 50 to 60 minutes or until knife inserted in center comes out clean. Remove custard pan from pan of water. Cover; refrigerate 3 hours or overnight until thoroughly chilled. To un-mold, run knife around edge of custard to loosen; invert onto serving platter. Top with fruit. Garnishas desired.