Crème Caramel (light)

30 Sep

This a light version of the delicious classic French dessert. I’ve been experimenting to get this one with less sugar and no cream because it is nice to have a dessert that is not too heavy. It is very easy to make and is truly delicious.

Serves 4 Prep 10-15mins Cooking 20-25mins
Caramel 
*1 tbsp brown sugar
*1 tbsp (12.5ml) water
Custard
*3 medium eggs
*2 drops vanilla essence
*100g caster sugar (or vanilla sugar)
*375ml semi-skimmed milk

    Photo_20060517_-109.jpgHeat oven to 150c and warm four 150ml ramekins or one larger 600ml dish.Heat the sugar and water syrup in heavy saucepan without stirring, until pale golden with the aroma of caramel. Divide between dishes and leave to cool. If you prefer more caramel double the quantity of syrup.To make the custard, break the eggs into a mixing bowl and beat until frothy, stir in vanilla essence, gradually add the sugar, then the milk, whisking continuously. Pour the custard over the top of the caramel to almost fill the dishes, stand in a baking tray with 1″ of water and cook for 20-25mins. Leave to cool and refrigerate until ready to serve. To serve, loosen the sides with a knife, put a small serving plate on top, turn over and shake lightly to tip the creme caramel onto the plate.


    TIP Sugar caramelises at 170c if over cooked it will become black and bitter, so be carefull with it.

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