Recipe Low-fat creme brulee : Practical and Delicious

Recipe Low-fat creme brulee : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Low-fat creme brulee. You are currently reading Recipe Low-fat creme brulee : Practical and Delicious. This recipe is the creation of the chef Gemma Purcell. Recipe Low-fat creme brulee requires 20m, cook 50m and serve 8. Caution: allergy Contains milk, soy, sesame, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

The tropical sweetness of mango makes this low-fat dessert absolutely irresistible.

Ingredients:

9 Ingredients

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  2 mangoes, cheeks removed, peeled, coarsely chopped
  
  
  


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  500ml (2 cups) Carnation Light & Creamy Coconut Flavoured Evaporated Milk
  
  
  


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  55g (1/4 cup) caster sugar
  
  
  


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  6 kaffir lime leaves, torn
  
  
  


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  3 eggs
  
  
  


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  2 egg whites
  
  
  


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  2 tbsp water
  
  
  


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  215g (1 cup) caster sugar, extra
  
  
  


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  1 tbsp sesame seeds
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 150°C. Line the base of a roasting pan with a tea towel, folded to fit. Place eight 125ml (1/2-cup) capacity ovenproof ramekins in the pan.
  
  
  


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  Step 2
  
  
  
  
  Place the mango in the jug of a blender and blend until smooth.
  
  
  


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  Step 3
  
  
  
  
  Place the milk, sugar and lime leaves in a medium saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar dissolves. Bring to a simmer. Remove from heat.
  
  
  


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  Step 4
  
  
  
  
  Whisk together the eggs and egg whites in a small bowl. Slowly add the milk mixture, whisking to combine. Whisk in the mango puree. Strain through a fine sieve into a jug. Discard the lime leaves.
  
  
  


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  Step 5
  
  
  
  
  Pour the custard mixture evenly among the ramekins. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake in oven for 35 minutes or until just set. Remove ramekins from the pan and set aside for 1 hour to cool. Place in the fridge for 6 hours or overnight to chill.
  
  
  


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  Step 6
  
  
  
  
  Place the water and extra sugar in a small heavy-based saucepan over low heat. Cook, stirring, for 4 minutes or until the sugar dissolves. Bring to the boil. Cook, without stirring, for 5 minutes or until the syrup turns almost deep golden. Remove from heat. Add the sesame seeds and stir to combine. Pour the toffee mixture among the custards. Place the custards in the fridge for 10 minutes to set. Serve.
  
  
  

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