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Fresh Living Network
Low-fat creme caramel

Low-fat creme caramel

So delicious you'd never believe it's fat free!
4
RECIPE TYPE:Desserts
 
ENERGY 973KJ
CARB 52g
PROTEIN 4g
FAT 1g
Method
  • Preheat oven to 180C
  • Heat milk, cinnamon and vanilla in a saucepan
  • Remove from heat, cover and allow to infuse for 30 minutes. Strain through a fine sieve and set aside.
  • Lightly spray 4 x three quarter cup (180ml) ramekins with cooking spray. Place in a bain marie (water bath).
  • Heat half a cup (125ml) sugar and all the water in a heavy based saucepan, over a low heat, until sugar dissolves.
  • Increase heat and boil without stirring for about 8 minutes, or until syrup turns a deep golden colour.
  • Divide between ramekins
  • Whisk remaining sugar, egg and egg white until smooth
  • Gradually add milk mixture, whisking continuously
  • Pour mixture over caramel in ramekins
  • Place ramekins in a roasting pan and fill with enough water to come halfway up the side of the ramekins.
  • Bake for 60 minutes, or until custard has set
  • Remove from bain-marie and chill overnight. Run a small knife around custard to loosen crème caramel, invert onto a plate and serve.
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