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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: ,

Overnight Caramel Pecan Rolls

March 18, 2011 by

Preparation Time:  90 minutes
Cooking Time:  35 minutes

Servings: 24

Ingredients

  • 2 cups milk
  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water
  • 1/3 cup white sugar
  • 1/3 cup vegetable oil
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 1 egg
  • 7 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 2 tablespoons light corn syrup
  • 1 cup pecan halves
  • 1/4 cup butter, softened
  • 1/2 cup white sugar
  • 1 1/2 tablespoons ground cinnamon

Directions

  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9×13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
  4. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
  5. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  6. Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.

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Filed Under: Bread, Dessert Recipes, Other Desserts, Pastries/Donuts Tagged With: , ,