Looking for a low-cal dessert for your next dinner party? This recipe has been a favorite of mine since my childhood, because it's so light, but full of flavor and satisfying. Other recipes use cream or half and half, but this basic recipe uses whole milk which cuts the fat content. I made this last night for some dinner guests and with the addition of berries on the plate, everyone was impressed. Little did they know how easy it was to prepare. You will need 6 oz. ramekins or custard cups if want them to look like the picture above, but it can also be made in a 9 inch Pyrex dish for a family style presentation. I hope you try it.
Creme Caramel
(Makes 8 individual)
Ingredients:
Caramel:
1 cup sugar, 1/3 cup water
Custard:
5 eggs
3/4 cup sugar
3 cups whole milk
1 teaspoon vanilla
1/8th teaspoon salt
Directions:
- Preheat oven to 325 degrees Fahrenheit.
- Prepare caramel: Place 8 ramekins in a roasting pan. In heavy bottomed pan over medium high heat, dissolve the sugar in the water, swirling the pan until it becomes clear. Bring to the boil and watch carefully until the mixture turns amber in color. Immediately remove from heat and pour the caramel into the ramekins, just enough to cover the bottoms. Set aside.
- Prepare custard: In a medium bowl, whisk the eggs, sugar, vanilla and salt. Heat the milk until simmering and gradually pour into the egg mixture.
- Whisk to combine and pour through a sieve into a large glass measuring cup.
- Pour the custard into the ramekins.
- Transfer the pan to the oven and pour at least an inch and a half of water into the pan to form a water bath.
- Bake for 45 minutes until the custards are firm to the touch.
- Allow to cool for 30 minutes, then refrigerate for at least 2 -3 hours before serving.
- To serve: Run a sharp knife around the edge of each ramekin and turn upside down onto a plate. The caramel will have dissolved a little to form a sauce. Decorate with berries if desired.
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