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.
Caramel Custard (Crème Caramel)
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
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
Splenda Granulated Sweetener
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