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
- ½ vanilla pod or ½ tsp vanilla extract
- 400ml skimmed milk
- 1 free-range egg yolk and 3 whites
- 20g caster sugar
For the caramel
- 55g caster sugar
- Heat the oven to 150°C/fan130°C/ gas 2. Put 4 x 150ml ramekin dishes in a deep roasting tin to warm.
- For the caramel, put the 55g sugar and 1 tbsp water in a small pan and heat gently without stirring until the sugar has dissolved.
- Increase the heat and cook until it turns a deep golden caramel colour. Quickly pour the hot caramel into the warm ramekins. Return the pan briefly to the heat to melt any set caramel, then add to the ramekins. Set the tin of ramekins aside.
- For the custard, split the half vanilla pod open and put into a pan with the milk (or add the vanilla extract) over a medium heat. Just before the milk boils, remove from the heat and leave to stand for 5 minutes.
- Whisk together the egg yolk, egg whites and 20g sugar in a bowl until pale and creamy. Pour the infused milk through a sieve on to the egg mixture (discard the vanilla pod), whisking all the time. Pour the custard through the sieve, into a jug.
- Divide among the ramekins in the roasting tin, then pour in freshly boiled water to come halfway up the sides. Bake for 20-25 minutes until just set with a slight wobble.
- Carefully lift the ramekins from the tin and cool completely. To serve each crème caramel, run a knife around, then turn out onto a plate. If it won’t budge, dip the ramekin briefly in hot water. Serve immediately.
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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