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Low Fat Creme Caramel

January 6, 2015 by

creme caramel

 

With much fewer calories than Creme Brulee, this receipe for Creme Caramel allows sweet indulgence with a little healthier flare. Enjoy!

Ingredients

1 cup(s) sugar

2 tablespoon(s) cold water

2 large eggs

2 large egg whites

3 cup(s) low-fat (1%) milk

1 teaspoon(s) vanilla extract

Directions

  1. Preheat oven to 350 degrees F. Heat 4-quart saucepan of water to boiling on high to use for water bath later.
  2. In 2-quart saucepan, heat 2/3 cup sugar with cold water on medium until melted and a light caramel color, swirling pan occasionally. Immediately pour caramel into eight 6-ounce custard cups or ramekins.
  3. In large bowl, with wire whisk, beat eggs, egg whites, and remaining 1/3 cup sugar until well blended. Beat in milk and vanilla. Pour custard mixture into custard cups.
  4. Place cups in large roasting pan (17″ by 11 1/2″); pour boiling water in pan until it comes halfway up sides of cups. Bake 40 minutes or until center of custard is just set. Remove custard cups from water in roasting pan; cool on wire rack. Cover and refrigerate 4 hours or until custard is well chilled.
  5. To serve, with small spatula, carefully loosen custard from sides of cups. Invert each crème caramel onto dessert plate, tapping cup to help release custard. Leave inverted cup on plate for several minutes to allow caramel syrup to drip from cup onto custard.
Filed Under: Dessert Recipes, Other Desserts, Puddings/Tapiocas Tagged With: ,

Creme Brulee

March 18, 2011 by

Preparation Time:  30 minutes
Cooking Time:  75 minutes

Servings: 8

Ingredients

  • 1 vanilla bean
  • 2 cups heavy cream
  • 2 cups half-and-half
  • 8 large egg yolk
  • 1/2 cup plus 8 teaspoons superfine sugar
  • 1/2 teaspoon kosher salt

Directions

 

Prepare the vanilla: Halve the vanilla bean lengthwise and scrape out the seeds with a paring knife. Position a rack in the middle of the oven and preheat to 325 degrees.

Infuse the cream:Bring the cream, half-and-half and vanilla seeds and pod to a simmer in a saucepan over medium heat. Reduce the heat to low and simmer to infuse the cream with the vanilla, 10 to 15 minutes. Discard the vanilla pod. Remove the cream mixture from the heat and cool slightly. Meanwhile, bring a kettle of water to a boil.

Make the custard.

Whisk the egg yolks, 1/2 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a trail when you lift the whisk. Pour in the cream mixture in a slow, steady stream, whisking constantly. Skim off any foam or bubbles from the surface.

Pour into ramekins: Arrange eight 6-ounce ramekins in a roasting pan and divide the custard evenly among them.

Bake in a water bath: Pull out the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins.

Bake until the custards are just set in the center, 40 to 45 minutes. Carefully remove the ramekins from the water bath and transfer to the refrigerator. Chill, uncovered, at least 2 hours and up to 1 day.

Prepare the topping: About 30 minutes before serving, sprinkle 1 teaspoon sugar over each custard. Tilt the ramekins to evenly distribute the sugar and tap out any excess.

Carmelize the sugar: Holding a kitchen torch about three inches away, burn the sugar until it turns a deep amber. Refrigerate the creme brulees just until the crust hardens, 30 minutes to 1 hour, but not longer (the topping may start to soften). Serve cold.

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Filed Under: Dessert Recipes, Other Desserts, Puddings/Tapiocas Tagged With: ,

Creamy Tapioca Pudding

March 18, 2011 by

Preparation Time:  10 minutes
Cooking Time:  15 minutes

Servings: 8

Ingredients

  • 3 cups whole milk
  • 1/2 cup quick-cooking tapioca
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1/2 teaspoon vanilla extract

Directions

  1. Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
  2. Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

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Filed Under: Dessert Recipes, Puddings/Tapiocas Tagged With: , ,