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.
150g caster sugar
2 egg yolks
6 egg whites
1 (410g) tin light evaporated milk
1/2 teaspoon vanilla extract
1 pinch salt
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas 4.
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.
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.
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.
To unmould, run a knife around the edge of the dish and invert onto a rimmed serving platter.