CHEF JOHN'S CREME CARAMEL
Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
- Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
- Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
- Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
- Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
- Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
- Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
- Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
- Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
- To unmold, cover ramekin with a small plate, then invert. Chill before serving.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g
CREME CARAMEL
Steps:
- Preheat the oven to 325 degrees F.
- Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
- In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
- Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
- To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.
CREME CARAMEL (REDUCED FAT)
This is a lighter version of classic creme caramel. It uses reduced fat ingredients, but still has a satisfying rich flavor. Cook time includes chilling.
Provided by Chris from Kansas
Categories Dessert
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325.
- Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan; cook over medium-high heat until sugar dissolves.
- Continue cooking 4 minutes or until golden.
- Immediately pour into 6 (6 oz) custard cups coated with cooking spray, tipping quickly until carmelized sugar coats bottom of cups.
- Beat eggs and egg white in a medium bowl with a whisk.
- Stir in milk, vanilla, 2/3 cup sugar and salt.
- Divide mixture evenly amond prepared custard cups.
- Place cups in a 13X9 inch baking pan; add hot water to pan to a depth of 1 inch.
- Bake at 325 for 50 minutes or until knife inserted in center comes out clean.
- Remove cups from pan.
- Cover and chill at least 4 hours.
- Loosen edges of custards with a knife or rubber spatula.
- Place a dessert plate, upside down, on top of each cup; invert onto plates.
- Drizzle any remaining carmelized syrup over custards.
Nutrition Facts : Calories 215.5, Fat 4.1, SaturatedFat 1.8, Cholesterol 112.3, Sodium 126.3, Carbohydrate 37.6, Sugar 37.9, Protein 6.4
CREME CARAMEL
Steps:
- Preheat the oven to 350 degrees F.
- To make a caramel: In a small saucepan, combine 1 1/2 cups of the sugar and the water and cook over low heat, do not stir, until it turns into caramel, about 15 to 20 minutes. Immediately pour caramel into 9-inch baking pan to about 1/4-inch deep.
- Split open vanilla bean, using back of knife scrape out the inside seeds. In a medium bowl, mix together the milk, eggs, remaining 1 1/2 cups sugar, and the vanilla seeds. Strain through a fine sieve and pour on top of caramel in the pan. Place pan in a roasting pan half way filled with water. Bake until the cream is set and does not move when shaken, about 40 minutes. Let set in the refrigerator overnight and serve by turning the creme caramel upside down onto a plate, allowing the caramel to coat it.
CRèME CARAMEL
A perfect balance of lightness and indulgence - once you've mastered making caramel with our step by step guide this favourite is surprisingly easy to make
Provided by Mary Cadogan
Categories Dessert, Dinner, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)
- Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)
- Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)
- Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.
- Put the eggs and yolks in a bowl with the sugar and whisk lightly together.
- Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.
- Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.
- To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.
Nutrition Facts : Calories 267 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 46 grams sugar, Protein 8 grams protein, Sodium 0.21 milligram of sodium
REDUCED FAT CARAMELS
I found this recipe here but changed to nonfat milk. Since reduced fat margarines don't make that big a difference in fat content and butter is so important for flavor, I left the butter as is. This is an experimental work for me. The original author did not specify the size of the pan, so I'm guessing a 13x9 for small cubes of caramel.
Provided by Cathleen Colbert
Categories Candy
Time 1h5m
Yield 100 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine sugar, syrup and 1 cup milk.
- Cook over medium heat, stirring constantly, until the sugar dissolves.
- Continue to cook, stirring occasionally, until the mixture reaches 246-248 degrees on a candy thermometer or makes a firm ball when a dropped into cool water.
- Slowly add second cup of milk and continue to cook to firm ball stage.
- Slowly add third cup of milk, butter and salt.
- Cook to firm ball stage and remove from heat.
- Immediately pour into buttered pan.
- Let cool completely before cutting to pieces with a sharp, wet knife.
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- Heat the oven to 150°C/fan130°C/ gas 2. Put 4 x 150ml ramekin dishes in a deep roasting tin to warm.
- For the caramel, put the 55g sugar and 1 tbsp water in a small pan and heat gently without stirring until the sugar has dissolved.
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5/5 Total Time 50 minsCategory DessertsCalories 145 per serving
- 1 Heat the oven to 150°C/fan 130°C/gas 2. Put 4 x 150ml ramekins or mini pudding moulds in a deep roasting tin and warm in the oven.
- 2 Meanwhile, make the caramel: put ¼ cup of the sugar and 1 tablespoon water in a small saucepan and heat gently until the sugar dissolves, shaking the pan a little to combine (don’t stir). Increase the heat and cook until the mixture is deep golden. Take the roasting tin out of the oven and quickly pour the hot caramel into the warm ramekins or moulds. Return the saucepan briefly to the heat to melt any set caramel, then add this to the ramekins or moulds. Set the roasting tin aside.
- 3 Put the milk in a clean saucepan and stir in the vanilla. Set over a medium heat. Just before it boils, remove from the heat and leave to stand for 5 min.
- 4 With an electric mixer, whisk together the whole egg, egg whites and the remaining sugar in a mixing bowl until pale and creamy. Pour in the infused milk, whisking all the time, to make a custard. Pour the custard through a fine sieve into a jug.
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