-Under 150 Calories
Delicious crème caramel
INGREDIENTS: MAKES TWO INDIVIDUAL CARAMELS
- 50g sugar
- 2 medium eggs
- 150ml milk
- ½ teaspoon vanilla extract
- 1 tablespoon cold water
Preheat the oven to 150°C /300°F/Gas Mark 2.
In a small saucepan heat the sugar with the cold water on a medium heat until
it is melted and has a light caramel colour, be very careful not to burn the caramel then pour it into two individual oven proof dishes or ramekins.
Whisk the eggs until foamy and beat in the milk and vanilla and gently pour this mixture over the caramel.
Place two individual ramekins on a baking dish that can hold water and pour kettle boiled hot water into the baking tray until it is half way up the ramekins.
Bake for 20-30 minutes until the egg has just set then remove from the oven and baking tray and allow to cool for a few minutes then place in the fridge for at least 30 minutes, the longer you can leave the crème caramels the better as if allow the caramel to be absorbed into the custard.