Lean creme caramel

Indulge in a luscious yet lean crème caramel with this easy-to-follow recipe! Crafted with 1% milk, light sour cream, and a hint of vanilla, it offers a guilt-free dessert experience. Perfectly balanced sweetness comes from a blend of sugar, water, and eggs, making every spoonful a heavenly delight.

  • 29 May 2025
  • Cook time 50 min
  • Prep time 500 min
  • 6 Servings
  • 6 Ingredients

Lean creme caramel

Creme caramel is a classic dessert that combines the richness of caramel with a smooth, creamy custard. This lean version uses light sour cream and 1% milk to keep it lower in fat without sacrificing flavor. It’s a delicious treat that is perfect for ending any meal on a sweet note.

Ingredients:

1.50 cups sugar
300g
1/2 cup water
120g
1 cup milk (1% fat)
240g
2 cups light sour cream
460g
4 eggs
200g
1 tsp vanilla extract
4g

Instructions:

1. Prepare the Caramel:
a. In a medium saucepan, combine 1 cup (200g) of the sugar and 1/2 cup (120g) of water.
b. Place the saucepan over medium heat and cook without stirring until the sugar dissolves and the mixture turns a deep amber color, about 8-10 minutes.
c. Carefully pour the caramel into the bottom of individual ramekins or a large baking dish, swirling to coat the bottom evenly. Set aside to cool and harden.
2. Preheat the Oven:
a. Preheat your oven to 325°F (160°C).
3. Prepare the Custard:
a. In a large mixing bowl, whisk together the remaining 1/2 cup (100g) of sugar, 1 cup (240g) of milk, and 2 cups (460g) of light sour cream until smooth and well combined.
b. Add the 4 eggs (200g) and 1 tsp (4g) of vanilla extract to the mixture. Continue whisking until fully incorporated.
4. Combine Caramel and Custard:
a. Slowly pour the custard mixture over the hardened caramel in the ramekins or baking dish.
5. Bake:
a. Place the ramekins or baking dish in a large roasting pan.
b. Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins or baking dish, creating a water bath.
c. Carefully transfer the roasting pan to the preheated oven.
d. Bake for 45-60 minutes, or until the custard is set but still slightly jiggly in the center.
6. Cool and Chill:
a. Remove the ramekins or baking dish from the water bath and let them cool to room temperature.
b. Once cooled, cover and refrigerate for at least 4 hours or overnight.
7. Serve:
a. To serve, run a knife around the edges of the ramekins or baking dish to loosen the custard.
b. Invert onto a serving plate, allowing the caramel to drizzle over the top.

Tips:

- When making the caramel, be sure to watch it closely as it can go from perfect to burnt very quickly. Use a heavy-bottomed pan for even heat distribution.

- To ensure a smooth custard, make sure to whisk the eggs and other ingredients thoroughly. You can also strain the mixture through a fine sieve before pouring it into the caramel-coated molds.

- Bake the creme caramel in a water bath (bain-marie) to prevent cracking and to ensure even baking. Place the filled molds in a larger baking dish and pour hot water around them until it reaches halfway up the sides of the molds.

- Let the creme caramel cool at room temperature before transferring it to the refrigerator. Refrigerate for at least 4 hours or overnight to allow it to set completely.

- To unmold the creme caramel, run a knife around the edge of each mold and invert onto a plate. If the caramel sticks, dipping the bottom of the mold briefly in hot water can help release it.

This lean creme caramel is a delightful, lighter take on a beloved classic. With its smooth texture and rich caramel flavor, it’s sure to impress your family and guests. Enjoy this guilt-free indulgence!

Nutrition Facts
Serving Size220 grams
Energy
Calories 370kcal19%
Protein
Protein 8g5%
Carbohydrates
Carbohydrates 60g16%
Fiber 0.00g0%
Sugar 50g52%
Fat
Fat 12g14%
Saturated 6g21%
Cholesterol 170mg-
Vitamins
Vitamin A 150ug17%
Choline 130mg24%
Vitamin B1 0.08mg7%
Vitamin B2 0.30mg23%
Vitamin B3 0.10mg1%
Vitamin B6 0.06mg4%
Vitamin B9 33ug8%
Vitamin B12 0.91ug38%
Vitamin C 0.69mg1%
Vitamin E 0.59mg4%
Vitamin K 0.52ug0%
Minerals
Calcium, Ca 180mg14%
Copper, Cu 0.02mg2%
Iron, Fe 0.64mg6%
Magnesium, Mg 16mg4%
Phosphorus, P 160mg13%
Potassium, K 270mg8%
Selenium, Se 14ug25%
Sodium, Na 120mg8%
Zinc, Zn 0.97mg9%
Water
Water 140g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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