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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: ,

Low-Fat Chocolate Bread Pudding

March 18, 2011 by

Preparation Time:  20 minutes
Cooking Time:  20 minutes

Servings: 2

Ingredients

  • Nonstick cooking spray

  • 1 cup firm-textured white bread cubes (from about 1-1/4 slices of Italian or sourdough bread)

  • 2 tablespoons miniature semisweet chocolate pieces

  • 2 tablespoons sugar

  • 1/3 cup fat-free milk

  • 3 tablespoons refrigerated or frozen egg product, thawed, or 1 egg

  • 1/2 teaspoon finely shredded orange peel

  • 1/4 teaspoon vanilla

  • Sifted powdered sugar or fat-free whipped topping (optional)

    • Directions

    Spray two 6-ounce individual souffle dishes or custard cups with nonstick cooking spray. Divide the bread cubes between the two souffle dishes or cups.

    Combine chocolate, sugar, and milk in a small saucepan. Stir over low heat until the chocolate melts; remove from heat. Beat smooth with a wire whisk, if necessary.

    Place egg product or egg in a small bowl; gradually stir in the chocolate mixture. Add the orange peel and vanilla. Pour mixture over bread in the two dishes or cups. Press lightly with back of spoon to be sure all bread cubes are moistened. If desired, desserts may be covered and refrigerated for 1 to 2 hours before baking. Uncover before baking.

    Bake in a 350 degree F oven for 15 to 20 minutes until the tops appear firm and a knife inserted near the centers comes out clean. Cool about 10 minutes; serve warm. Top with sprinkles of powdered sugar or dollops of whipped topping, if desired. Makes 2 servings.

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    Filed Under: Bread, Chocolate Desserts, Dessert Recipes Tagged With: , ,