Recipe Low-fat creme caramel : Practical and Delicious

Recipe Low-fat creme caramel : 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 caramel. You are currently reading Recipe Low-fat creme caramel : Practical and Delicious. This recipe is the creation of the chef Dixie Elliott. Recipe Low-fat creme caramel requires 1h, cook 1h 13m and serve 6. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Make a dessert to remember with this luscious creme caramel which is lower in fat but full of flavour.

Ingredients:

8 Ingredients

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  2/3 cup white sugar
  
  
  


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  1/3 cup water
  
  
  


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  4 eggs
  
  
  


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  4 eggwhites
  
  
  


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  2/3 cup caster sugar
  
  
  


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  3 1/2 cups light milk, hot (see note)
  
  
  


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  2 tsp vanilla extract
  
  
  


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  Fresh mixed berries, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160°C. Grease a 6-cup capacity, 6cm deep, 22cm (base) ovenproof dish. Place white sugar and water into a saucepan over low heat. Cook, stirring, for 3 minutes or until sugar has dissolved. Increase heat to medium. Boil, uncovered, without stirring, for 10 minutes, brushing sugar crystals on sides of saucepan with a wet pastry brush, or until syrup is golden.
  
  
  


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  Step 2
  
  
  
  
  Pour syrup into prepared dish. Set aside for 15 minutes or until toffee cools and sets.
  
  
  


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  Step 3
  
  
  
  
  Whisk eggs, eggwhites and caster sugar until well combined. Slowly pour in hot milk and vanilla, whisking until well combined. Strain through a sieve into a bowl. Gently pour custard over the back of a large metal spoon onto caramel.
  
  
  


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  Step 4
  
  
  
  
  Place dish into a roasting pan. Cover dish with foil. Pour enough boiling water into roasting pan so it comes halfway up sides of dish. Bake for 1 hour or until set in the centre. Remove from roasting pan.
  
  
  


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  Step 5
  
  
  
  
  Allow to cool for 30 minutes. Refrigerate for up to 48 hours (the longer the better as toffee melts during refrigeration). Turn onto a platter. Serve with berries.
  
  
  

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