Low fat crème caramel
- September 2014
- Serves 4
- Hands-on time 35 min, oven time 25 min
By cutting down on the number of egg yolks in the custard, we cut the fat content and the calories in this crème caramel recipe.
385kcal, 29.4g fat (16.6g saturated), 7.1g protein, 24.9g carbs (24.9g sugars), 0.2g salt no fibre
122kcal, 1.5g fat (0.5g saturated), 5.9g protein, 21.5g carbs (21.5g sugars), 0.2g salt no fibre
Choose good quality eggs with rich yellow yolks, such as Clarence Court, for a beautifully coloured custard.
Put the leftover ½ vanilla pod in a jar of sugar to make vanilla sugar.
The cooked caramels in the ramekins will keep, covered, in the fridge for up to 2 days.
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