Creme Caramel (reduced Fat)

Preheat oven to 325.

Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan; cook over medium-high heat until sugar dissolves.

Continue cooking 4 minutes or until golden.

Immediately pour into 6 (6 oz) custard cups coated with cooking spray, tipping quickly until carmelized sugar coats bottom of cups.

Beat eggs and egg white in a medium bowl with a whisk.

Stir in milk, vanilla, 2/3 cup sugar and salt.

Divide mixture evenly amond prepared custard cups.

Place cups in a 13X9 inch baking pan; add hot water to pan to a depth of 1 inch.

Bake at 325 for 50 minutes or until knife inserted in center comes out clean.

Remove cups from pan.

Cover and chill at least 4 hours.

Loosen edges of custards with a knife or rubber spatula.

Place a dessert plate, upside down, on top of each cup; invert onto plates.

Drizzle any remaining carmelized syrup over custards.