Lean creme caramel

Lean creme caramel is a classic dessert that features rich caramel paired with a smooth custard made from light sour cream and 1% milk. This healthier version keeps the flavor intact while lowering the fat content, making it a delightful finish for any meal.

29 Nov 2025
Cook time 50 min
Prep time 500 min

Ingredients:

1.50 cups sugar
1/2 cup water
1 cup milk (1% fat)
2 cups light sour cream
4 eggs
1 tsp vanilla extract

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.

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.

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!

Lean creme caramel FAQ:

What baking time is recommended for crème caramel?

Bake the crème caramel for 45-60 minutes at 325°F (160°C) until the custard is set but still slightly jiggly in the center.

How can I tell when the crème caramel custard is done?

The custard is done when it is set around the edges and has a slight jiggle in the center. A knife inserted in the custard should come out clean.

What is the best way to store leftover crème caramel?

Store leftover crème caramel in the refrigerator, covered, for up to 3 days. Make sure to keep it in the ramekins or transfer it to an airtight container.

Can I substitute the light sour cream with another ingredient?

Yes, you can substitute light sour cream with Greek yogurt or a similar low-fat creamy alternative, but this may slightly change the texture and flavor.

Is it necessary to use a water bath for baking?

Yes, using a water bath helps to regulate the temperature and prevents the custard from cooking too quickly, ensuring a smooth, creamy texture.

Cooking 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.

Nutrition Facts

6 Servings
Calories 370kcal
Protein 8g
Carbohydrates 60g
Fiber 0.00g
Sugar 50g
Fat 12g

Lean creme caramel