Creme Caramel (reduced Fat)

READY IN: 5hrs 15mins
Recipe by Chris from Kansas

This is a lighter version of classic creme caramel. It uses reduced fat ingredients, but still has a satisfying rich flavor. Cook time includes chilling.

Top Review by Suzie_Q

This was so good and so easy! I was looking for a version of this recipe that confirmed to me that it could be made low fat and this proved that it could! I used skim milk and 2 whole eggs and 3 egg whites and it came out absolutely delicious. Not one person was able to tell it was a lower fat version. My mom even said it was the best baked custard she had ever had. I did however have to bake it about 10 minutes longer, but other than that everything was perfect! Thanks for the wonderful recipe!

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan; cook over medium-high heat until sugar dissolves.
  3. Continue cooking 4 minutes or until golden.
  4. Immediately pour into 6 (6 oz) custard cups coated with cooking spray, tipping quickly until carmelized sugar coats bottom of cups.
  5. Beat eggs and egg white in a medium bowl with a whisk.
  6. Stir in milk, vanilla, 2/3 cup sugar and salt.
  7. Divide mixture evenly amond prepared custard cups.
  8. Place cups in a 13X9 inch baking pan; add hot water to pan to a depth of 1 inch.
  9. Bake at 325 for 50 minutes or until knife inserted in center comes out clean.
  10. Remove cups from pan.
  11. Cover and chill at least 4 hours.
  12. Loosen edges of custards with a knife or rubber spatula.
  13. Place a dessert plate, upside down, on top of each cup; invert onto plates.
  14. Drizzle any remaining carmelized syrup over custards.

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