Crème caramel (made healthier)
- ⅓ cup caster sugar
- 1⅔ cup trim milk
- 1 teaspoon vanilla bean paste
- 1 large egg, plus 3 large egg whites
1 Heat the oven to 150°C/fan 130°C/gas 2. Put 4 x 150ml ramekins or mini pudding moulds in a deep roasting tin and warm in the oven.
2 Meanwhile, make the caramel: put ¼ cup of the sugar and 1 tablespoon water in a small saucepan and heat gently until the sugar dissolves, shaking the pan a little to combine (don’t stir). Increase the heat and cook until the mixture is deep golden. Take the roasting tin out of the oven and quickly pour the hot caramel into the warm ramekins or moulds. Return the saucepan briefly to the heat to melt any set caramel, then add this to the ramekins or moulds. Set the roasting tin aside.
3 Put the milk in a clean saucepan and stir in the vanilla. Set over a medium heat. Just before it boils, remove from the heat and leave to stand for 5 min.
4 With an electric mixer, whisk together the whole egg, egg whites and the remaining sugar in a mixing bowl until pale and creamy. Pour in the infused milk, whisking all the time, to make a custard. Pour the custard through a fine sieve into a jug.
5 Divide the sieved custard among the ramekins or moulds, then pour freshly boiled water into the roasting tin so that it comes halfway up the sides of the ramekins or moulds. Bake for 25–30 min until the custards are just set with a slight wobble. Carefully lift the ramekins or moulds from the tin and allow to cool completely. Chill for at least 4 hr or overnight if possible.
To serve, run a knife around the outside of each crème caramel, then turn out on to a plate. If it won’t budge, dip the ramekin briefly into hot water to loosen. Serve immediately.
Don’t throw the leftover egg yolks away. Make burgers with lean beef or turkey mince and use the yolks to bind the ingredients, or use them to coat fishcakes or goujons before dipping in breadcrumbs.
Nutrition Info (per serve)
Total fat 2g
–Saturated fat 0.6g
Dietary fibre 0.1g
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