Creme Caramel
This Italian dessert doesn’t compromise on taste and is higher in protein than many dessert offering almost 7 grams of protein per serve. This achieves a 4.5 star health star rating
Serves 6
600 ml of skim milk
1 vanilla pod, slit
3 eggs
3 egg yolks
120 g of caster sugar
Pour the milk into a pan and add the vanilla bean, bring to simmering point then remove from heat and allow to infuse for 15 minutes
Beat eggs and egg yolks with 90 g of sugar in a bowl until pale and fluffy. Gradually stir in milk and then strain the mixture into another bowl
Preheat oven to 180 degrees
Put the remaining sugar and 1 tbsp water into a non-stick pan and heat gently until caramelized
Remove from heat and pour into individual molds, tipping and turning to cover the base and side of the molds.
Pour custard into the molds, place them in a roasting tin, and then pour water half way up the side of the molds. Bake for 20 minutes.
Remove from water bath and leave to cool before turning out
Nutrition per serve Energy 774 kJ Protein 8,8 g Fat 5.0 g Saturated fat 1.44 g Carbohydrates 25.62 g Total Sugar 25.62 Added Sugar 20 g Sodium 88.24 mg
