Creme Caramel Reduced Fat
Indulge in the silky decadence of Creme Caramel Reduced Fat, a lighter take on the classic French dessert that doesn't skimp on flavor. This velvety, custard-based treat is delicately infused with vanilla and sweetened naturally with honey for a subtle richness, while the low-fat skim milk ensures a more health-conscious twist. A luscious layer of golden caramel crowns each portion, creating the perfect balance of creamy and bittersweet. With just a handful of pantry staples and a clever water bath baking technique, this dessert is surprisingly simple to prepare yet elegant enough to impress. Whether you're hosting a dinner party or treating yourself, this reduced-fat creme caramel is the ultimate guilt-free indulgence. Serve chilled to enjoy the perfect melt-in-your-mouth texture.
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Ingredients
- 80 g Granulated sugar
- 30 ml Water
- 500 ml Skim milk
- 1 tsp Vanilla extract
- 3 large Eggs
- 2 large Egg yolks
- 30 ml Honey
Directions
Step 1
Preheat the oven to 160°C (325°F). Prepare six ramekins and a deep baking dish for the water bath.
Step 2
In a small saucepan, combine 50g of granulated sugar and 30ml of water. Heat over medium heat, swirling occasionally, until the sugar dissolves and turns into a golden caramel (5-7 minutes).
Step 3
Quickly divide the caramel among the ramekins, tilting each ramekin to coat the bottom evenly. Set aside to cool.
Step 4
In another saucepan, warm the skim milk over medium heat until it is hot but not boiling. Remove from heat and stir in the vanilla extract.
Step 5
In a mixing bowl, whisk together the eggs, egg yolks, remaining 30g of sugar, and honey until smooth.
Step 6
Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling. Strain the mixture through a fine sieve to ensure a smooth custard.
Step 7
Carefully pour the custard mixture into the ramekins over the hardened caramel.
Step 8
Place the ramekins in the deep baking dish and fill the dish with hot water until it comes halfway up the sides of the ramekins.
Step 9
Bake in the preheated oven for 35-40 minutes, or until the custard is set with a slight wobble in the center.
Step 10
Remove the ramekins from the water bath and let them cool to room temperature. Chill in the refrigerator for at least 2 hours or overnight.
Step 11
To serve, run a knife around the edges of each ramekin, place a serving plate on top, and invert the ramekin to release the creme caramel onto the plate.
Nutrition Facts
| Serving size | (844.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 910.3 |
| Total Fat 23.7g | 0% |
| Saturated Fat 8.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 942.5mg | 0% |
| Sodium 443.2mg | 0% |
| Total Carbohydrate 133.1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 132.1g | |
| Protein 42.1g | 0% |
| Vitamin D 386.5IU | 0% |
| Calcium 814.3mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 1130.0mg | 0% |
Source of Calories