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.
Cook time 50 min
Prep time 500 min
Ingredients:
1.50 cups sugar1/2 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:
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.
a. Preheat your oven to 325°F (160°C).
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.
a. Slowly pour the custard mixture over the hardened caramel in the ramekins or baking dish.
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.
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.
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 per serving
6 ServingsCalories 370kcal
Protein 8g
Carbohydrates 60g
Fiber 0.00g
Sugar 50g
Fat 12g
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