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.”
5hrs 15mins

Ingredients Nutrition


  1. Preheat oven to 325.
  2. Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan; cook over medium-high heat until sugar dissolves.
  3. Continue cooking 4 minutes or until golden.
  4. Immediately pour into 6 (6 oz) custard cups coated with cooking spray, tipping quickly until carmelized sugar coats bottom of cups.
  5. Beat eggs and egg white in a medium bowl with a whisk.
  6. Stir in milk, vanilla, 2/3 cup sugar and salt.
  7. Divide mixture evenly amond prepared custard cups.
  8. Place cups in a 13X9 inch baking pan; add hot water to pan to a depth of 1 inch.
  9. Bake at 325 for 50 minutes or until knife inserted in center comes out clean.
  10. Remove cups from pan.
  11. Cover and chill at least 4 hours.
  12. Loosen edges of custards with a knife or rubber spatula.
  13. Place a dessert plate, upside down, on top of each cup; invert onto plates.
  14. Drizzle any remaining carmelized syrup over custards.

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