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.
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.
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:
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.
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.
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.
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.
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 ServingsCalories 370kcal
Protein 8g
Carbohydrates 60g
Fiber 0.00g
Sugar 50g
Fat 12g
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