Lighter creme caramel

    Lighter creme caramel

    (119)
    5saves
    1hr15min


    119 people made this

    About this recipe: Love creamy creme caramel, but wish you could cut down on some fat and calories? This recipe calls for light evaporated milk and water instead of the usual cream. I made it this way and my family did not notice the difference.

    Ingredients
    Serves: 8 

    • 150g caster sugar
    • 2 egg yolks
    • 6 egg whites
    • 400ml water
    • 1 (410g) tin light evaporated milk
    • 1/2 teaspoon vanilla extract
    • 1 pinch salt

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a heavy frying pan over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 23cm round baking dish, tilting the dish to coat the bottom completely.
    3. In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. Line a roasting tin with a damp kitchen towel. Place baking dish on towel, inside roasting tin, and place roasting tin on oven rack. Fill roasting tin with boiling water to reach halfway up the sides of the baking dish.
    4. Bake in preheated oven 1 hour, until centre is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.
    5. To unmould, run a knife around the edge of the dish and invert onto a rimmed serving platter.
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    Reviews & ratings
    Average global rating:
    (119)

    Reviews in English (117)

    by
    96

    I made this recipe using non-fat sweetened condensed milk and the equivilent of 5 eggs with the fake eggs and my friends loved it! They said they couldn't tell the difference. If you have never melted sugar before, be sure not to stir it while it is melting ... I learned that the hard way.  -  17 Aug 2001  (Review from Allrecipes US | Canada)

    by
    70

    This is a very easy-to-follow and nearly fool-proof recipe. Do not expect a super creamy rich flan, because this is not. It is certainly a lighter but still yummy flan. I, however, have made an extensive alteration to this recipe that I could post as a new recipe but I find the instructions and basic ingredients from Mogirimi so wonderful that I just decided to post my modifications. My modified flan is orange-flavored and it turned out perfect. To make the flan slightly richer I used 6 whole eggs (you'll get more custard mix this way) and used regular sweetened condense milk. I subsituted 1/4 cup of the water with triple sec (any orange liquer will do) and added 1 tps of grated orange peel. I also added nutmeg to taste. For the sugar, I highly advise you use baker's quality sugar (it melts better). Cooking time will vary depending on what you put your custard in. It may take an hour if the water you added was not boiling and you are cooking in a pie pan (mine took an hour). This orange-flavored version is to die for. I made it for Cinco de Mayo and it disappeared. Enjoy!  -  11 May 2007  (Review from Allrecipes US | Canada)

    by
    65

    Don't use a non stick surface while melting the sugar!  -  04 May 2001  (Review from Allrecipes US | Canada)

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