Crème Caramel – Low fat

Low fat Crème Caramel
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 

A French classic, in a light version!
  • cooking spray of olive oil
  • ⅓ cup. caster sugar
  • 1 ½ low fat milk
  • 2 eggs
  • 1 ½ tsp caster sugar extra
  • ½ teaspoon vanilla
  • 1 tablespoon Maple syrup

  1. Heat the oven to 160 ºC.
  2. Spray lightly with cooking spray 4 forms a diameter of 7.5 cm.
  3. Put in small saucepan sugar and ½ tablespoon of water and heat over low heat, stirring until sugar dissolves.
  4. Bring to a boil, lower heat and simmer until the syrup become golden and begin to caramelize.
  5. Pour it in the forms.
  6. Heat a small pot of milk and a pinch of salt over low heat until it is about to boil.
  7. Beat the eggs in a bowl with the extra sugar and add the milk slowly.
  8. Stir, then add the vanilla and then the Maple syrup. Divide the mixture in the molds cake.
  9. Put the molds cake in a deep pan and fill with boiling water halfway. Bake for about 35 minutes, until thickened cream. Remove the forms from the pan to cool completely. Put them in the refrigerator at least 2 hours or overnight.
  10. To serve, divide the cream from the form with a knife, turn the plate and lift whisking until the cream is dropped.
  11. It’s delicious,
  12. enjoy!!!


Comments are closed.