American · Dessert
Caramel Custard
A lightened caramel custard that keeps the glossy amber caramel and silky set of a classic flan while swapping whole milk and extra yolks for skim milk, a light hand of whole egg and egg white, and a touch of stevia to cut the sugar load without losing the wobble.
$1
15 minsPrep
33 minsCook
228 minsTotal
MediumLevel
Nutrition per serving
140Calories
8.3gProtein
3.1gFat
18.8gCarbs
18.7gSugar
0gFiber
297mgSodium
113mgChol
0.9gSat Fat
198mgPotassium
121mgCalcium
0.6mgIron
0.7mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Horchata
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the sugar in a small dry pan over medium heat until it melts and turns a deep amber caramel, then carefully stir in the water off the heat to loosen it.
2
Divide the hot caramel between 2 ramekins (180ml each), swirling to coat the base, and set aside to harden.
3
Warm the skim milk gently until just steaming but not boiling, then whisk in the stevia extract and salt until dissolved.
4
In a separate bowl, beat the whole egg and egg white with the vanilla extract until just combined, taking care not to aerate too much.
5
Slowly pour the warm milk into the eggs while whisking constantly, then strain the mixture through a sieve into the caramel-lined ramekins to remove any egg strands.
6
Place the ramekins in a deep baking tray and pour hot water halfway up their sides to create a water bath.
7
Bake at 160°C (325°F) for 30-35 minutes until the custards are just set with a slight wobble in the centre.
8
Remove from the water bath and cool to room temperature, then chill in the fridge for at least 3 hours.
9
Run a thin knife around the edge of each ramekin and invert onto a small plate, letting the caramel sauce pour over the custard before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g melted to a dark caramel sugar white
- 0.3 oz8g added to caramel to stop cooking water
- 6 oz170g warmed skim milk
- 1 1/41 1/4 eggs, beaten (60g)
- 7/87/8 egg whites, beaten in with the whole egg (30g)
- 0.1 oz4g vanilla extract
- 0 oz1g whisked into the milk stevia extract
- 0 oz1g salt
