Recipe: Cream Caramel

Cream Caramel Recipe

You'll need:

5 tsp granulated sugar
1/2 cup low fat milk
1 egg
1/2 tsp vanilla essence

Method:

1. Preheat oven to 140 Degrees Celsius. To make the caramel, heat 5 teaspoons of sugar in a small saucepan on medium heat. (Shake pan occasionally to dissolve the sugar, but don't stir!) The syrup will slowly boil and turn brown. Remove from heat and immediately pour into ramekin dish.

2. In another saucepan, heat milk with ½ cup sugar and bring to the boil. Stir in vanilla. In a sturdy bowl, whisk the eggs for a minute or two. Whisk in the hot milk, slowly at first to avoid cooking the eggs. Whisk to mix completely.

3. Pour (or ladle if that works better for you) the milk mixture on top of the caramel into the ramekins. Place the ramekins in the oven.

4. Bake for 40 minutes to an hour (baking time depends on the size of ramekin). The custard is done when it has set (you can check by inserting a stick).

5. Remove and allow to cool completely. Then cover with plastic wrap and refrigerate.

6. To serve, run a spatula along the rim of the ramekin and turn over onto a dessert plate.

Nutritional content per serving: calorie: 105 kcal, protein: 4.5g, carbohydrate: 15.4g, fat: 2.8g, cholesterol: 70mg, dietary fibre: 0g