- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2011
Ingredients
Caramel:
Method
Centre rack in oven; heat to 350?F (180?C). Have 8-inch (1.2 L) round cake pan (preferably with at least 1-1/2-inch/4 cm side) at hand.In medium saucepan, bring milk and salt just to boil; reduce heat and pour in Cream of Wheat, stirring with wooden spoon. Cook according to package directions, stirring and adjusting heat to prevent scorching, until thickened, about 3 minutes. Remove from heat. Stir in sugar and vanilla. Let cool for about 15 minutes.
Caramel: Meanwhile, slide cake pan into oven to warm.
In small skillet or saucepan, stir sugar, water and lemon juice to moisten; bring to boil over high heat. Watching carefully and swirling pan gently, cook until deep amber, about 5 minutes. (You can test colour by dropping a bit onto a white plate.) Pour caramel into warm cake pan, tilting to coat evenly.
Stir eggs and raisins into cooled Cream of Wheat mixture; scrape into caramelized cake pan. Slide into oven and bake until cake firms and puffs, and knife inserted in centre comes out clean, 25 to 35 minutes.
Run knife around edge of pan. Invert rimmed serving plate over cake pan. Working carefully, turn pan over onto plate and lift off, allowing caramel to run down side of cake. Let cool to room temperature before serving.
Nutritional facts Per serving: about
- Sodium 169 mg
- Protein 5 g
- Calories 172.0
- Total fat 3 g
- Potassium 178 mg
- Cholesterol 53 mg
- Saturated fat 2 g
- Total carbohydrate 32 g
%RDI
- Iron 9.0
- Folate 5.0
- Calcium 7.0
- Vitamin A 4.0
