Weight Loss Recipe Low-fat creme caramel

Weight Loss Recipe Low-fat creme caramel

Ingredients:

• 2/3 cup white sugar
• 1/3 cup water
• 4 eggs
• 4 eggwhites
• 2/3 cup caster sugar
• 3 1/2 cups reduced-fat milk, hot (see note)
• 2 teaspoons vanilla extract
• berries, to serve

Instructions:

1. Preheat oven to 160°C. Grease a 6-cup capacity, 6cm deep, 22cm (base) ovenproof dish. Place white sugar and water into a saucepan over low heat. Cook, stirring, for 3 minutes or until sugar has dissolved. Increase heat to medium. Boil, uncovered, without stirring, for 10 minutes, brushing sugar crystals on sides of saucepan with a wet pastry brush, or until syrup is golden.
2. Pour syrup into prepared dish. Set aside for 15 minutes or until toffee cools and sets.
3. Whisk eggs, eggwhites and caster sugar until well combined. Slowly pour in hot milk and vanilla, whisking until well combined. Strain through a sieve into a bowl. Gently pour custard over the back of a large metal spoon onto caramel.
4. Place dish into a roasting pan. Cover dish with foil. Pour enough boiling water into roasting pan so it comes halfway up sides of dish. Bake for 1 hour or until set in the centre. Remove from roasting pan.
5. Allow to cool for 30 minutes. Refrigerate for up to 48 hours (the longer the better as toffee melts during refrigeration). Turn onto a platter. Serve with berries.