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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Recipe Information
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
Instructions
Preheat the oven to 160°C (325°F). Prepare six ramekins and a deep baking dish for the water bath.
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).
Quickly divide the caramel among the ramekins, tilting each ramekin to coat the bottom evenly. Set aside to cool.
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.
In a mixing bowl, whisk together the eggs, egg yolks, remaining 30g of sugar, and honey until smooth.
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.
Carefully pour the custard mixture into the ramekins over the hardened caramel.
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.
Bake in the preheated oven for 35-40 minutes, or until the custard is set with a slight wobble in the center.
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.
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
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 443 mg | 19% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 132.1 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 814 mg | 63% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1130 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
