Low fat créme caramel

Recipe from: 27 October 2010

Ingredients 8
Servings 1
Minutes 10 mins


Serving Change
  • 1 1/2
    fat free milk
  • 2
    cinnamon sticks
  • 1
    vanilla pod, split lengthways
  • 1/4
    castor sugar
  • 1/4
  • 3/4
  • 2
    large whole eggs
  • 2
    large egg whites


10 mins
Place the milk, cinnamon and vanilla into a saucepan.

Bring to a simmer and remove from heat. Cover and allow to stand for 30 minutes.

Strain through a fine sieve and set aside.

Preheat the oven to 180°C.

Lightly spray 4 x ¾ C (180ml) ramekins with cooking spray. Place the ramekins into a deep baking tray half-filled with water. The water should come halfway up the sides of the ramekins.

Heat the castor sugar and water in a heavy-based saucepan over a low heat till sugar dissolves.

Increase the heat and boil without stirring until syrup turns a deep amber colour, about 8 minutes.

Pour a little syrup into the bottom of each ramekin immediately.

Whisk the Sugalite, eggs and egg whites together until smooth and fluffy.

Gradually add the milk mixture, whisking continuously.

Pour the mixture over caramel in ramekins, place in oven and bake for about 1 hour, until custard has set.

Remove the ramekins from water bath and chill overnight.

Run a small knife around custard to loosen and invert onto plate.

Delicious things to add:

* Add 1 Tbsp (15ml) cocoa powder or 2 tsp (10ml) coffee granules to milk before heating for low-fat chocolate or coffee pots.

* The sugar in this recipe can be replaced with sucralose. Substituting sweeteners in the place of sugar does not work well in recipes that require you to cream sugar with butter or margarine. However, sweeteners can be used in recipes that add sweetness by dissolving sugar into a mixture. This little adjustment to your cooking can significantly reduce the total sugar content of your meals. 


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