French · Dessert
Classic Baked Custard, Light
A lightened take on classic baked custard that swaps whole milk and extra yolks for skim milk and a single whole egg plus egg white, keeping the silky set and dark caramel pool while cutting the calorie load dramatically.
$1
15 minsPrep
33 minsCook
228 minsTotal
MediumLevel
Nutrition per serving
201Calories
10.4gProtein
4.1gFat
30.1gCarbs
30gSugar
0gFiber
225mgSodium
151mgChol
1.2gSat Fat
250mgPotassium
157mgCalcium
0.8mgIron
0.9mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Chamomile Tea
local
Sauternes
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat 20g sugar in a small dry pan over medium heat until it melts and turns deep amber, then quickly divide between 2 ramekins (180ml each), tilting to coat the base.
2
Warm the skim milk gently until just steaming but not boiling, then remove from heat.
3
Whisk the whole egg, egg white and remaining 28g sugar together with the salt until smooth, then slowly whisk in the warm milk and vanilla extract.
4
Strain the custard mixture through a sieve into the caramel-lined ramekins to remove any egg strands.
5
Place the ramekins in a deep baking dish and pour hot water halfway up their sides to create a water bath.
6
Bake at 160C/325F for 30-35 minutes until the custards are just set with a slight wobble in the centre.
7
Remove ramekins from the water bath and cool to room temperature, then chill in the fridge for at least 3 hours.
8
To serve, run a knife around the edge of each ramekin and invert onto a small plate so the caramel sauce pools over the custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g skim milk
- 1 2/31 2/3 eggs, beaten (80g)
- 7/87/8 egg whites (30g)
- 1 oz28g sugar white
- 0.7 oz20g melted to caramel sugar white
- 0.1 oz4g vanilla extract
- 0 oz0.5g salt
