Articles & Recipes
Cream Caramel
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
½ cup of sugar (100grams)
½ cup of water (125ml)
1 ½ cups low fat evaporated milk (375ml)
½ cup of non-fat milk (125ml)
1 tabsp of sugar (18grams)
4 eggs (200grams)
1 tsp vanilla (5ml)
Method
Place sugar and water in a heavy base saucepan and stir over a moderate heat until sugar has melted.
Increase heat, boiling rapidly until the sugar mixture is golden brown. Do not allow to burn. Pour caramel into 1 large greased souffle type dish or small ramekin dishes, dividing the caramel evenly.
Place in refrigerator or cool place to set.
Beat eggs, vanilla and sugar together.
Heat the two milks in the microwave until scalding hot then beat slowly into egg and sugar mixture.
Strain into a bowl and then carefully pour on top of caramel base so as not to disturb it.
Place dishes in a water bath in the oven and bake for 30 to 40 minutes or until custard is set. Chill well before removing. Decorate with mandarin sections and mint.
Serves : 6
Nutrients per Serve :
KJ 766, Calories 187, Fat(grams) 4.3, Protein(grams) 10, Calcium (milligrams) 195, Iron (milligrams) 0.7
Note
Gluten Free, Vegetarian