Caramel Custard (Crème Caramel)

Makes2 servings
Prep Time25 min
Cook Time10 min
Waiting Time12 hr
Oven Time48 min
Total Time13 hr 23 min
Calories357
Made withSplenda Granulated

Ingredients

3 eggs
400 ml skimmed milk
1 teaspoon vanilla extract
3 g Splenda Granulated

For the caramel

10 g butter
50 ml double cream
2 teaspoons molasses (for colour) or 2 drops caramel flavouring
2 g Splenda Granulated

Nutrition Info Per Serving
% Daily Value*
Energy357 kcal457.69%
Total Fat23.30 g29.87%
Total Carbohydrate24.10 g8.76%
Fibre0.00 g0%
Protein17.10 g34.2%
Salt220.00 g80%

Instructions

To make the caramel

1

Place a small saucepan over a low heat and melt the butter. Add the double cream, molasses and Splenda Granulated. Cook, stirring continuously, until the sauce has thickened. Remove from the heat.

2

Divide the caramel evenly between two ramekins and set aside.

For Crème Caramel

3

Combine the milk and Splenda Granulated in a saucepan and heat over medium heat, stirring continuously for 5–6 minutes, until the mixture is warm but not boiling. Remove from the heat and stir in the vanilla extract.

4

In a separate bowl, whisk the eggs. Gradually pour the warm milk mixture into the eggs, whisking continuously. Pour the custard mixture into the prepared ramekins over the caramel.

5

Place the ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins. Cover the dish with foil to prevent the tops from browning too quickly. Bake at 160°C (conventional oven) for 50 minutes. Leave to cool completely, then refrigerate for at least 12 hours before serving.

Your Splenda-based Caramel Custard (Crème Caramel) is ready – enjoy!

* If sugar had been used instead of Splenda, each serving would have contained 447 calories.

Made with