Caramel Custard (odd servings)

2 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 40 min Standing : 2 h
210 calories/serving

Ingredients

2 eggs size large
1 egg yolks
1/3 cup sugar 65 g
1 2/3 cup milk, partly skimmed, 2% 420 mL
1/2 tbsp vanilla extract 8 mL
salt, about one pinch
5 servings Microwaved Caramel

Before you start

Please note that this recipe makes odd servings only. For even servings, please see the corresponding recipe.

Method

  1. Preheat the oven to 175°C/350°F.
  2. Prepare the caramel in the microwave. Divide it among the ramekins, then tilt and rotate each ramekin to thinly coat it. The caramel may not initially cover bottoms and sides completely, but it will spread and even out after the hot cream mixture is poured in.
  3. Separate the egg white not required in this recipe and set it aside in a glass jar with a lid. Store the jar in the refrigerator or freezer for a future use.
  4. In a large bowl, beat the eggs and the yolk lightly with a fork. Add sugar and 1 pinch of salt, then mix well.
  5. Warm up the milk in a saucepan until hot but not boiling and pour it slowly into the egg mixture. Stir constantly but lightly, in order not to create too many air bubbles. Add the vanilla, then portion out into the caramel-covered ramekins.
  6. Put a towel or piece of cloth into a large baking-pan (either a rectangular cake-mould or a roasting pan). Place the ramekins on the cloth and fill the pan with enough hot water to reach halfway up the sides of the ramekins.
  7. Bake in the middle of the oven 35-40 min, or until the outside is set but the centre still trembles slightly when moved (the custard will continue to set as it cools). Check with a toothpick or knife to see if it is cooked through.
  8. Take the ramekins out of the water bath right away to avoid overcooking. Let cool-down and then chill a few hours in the refrigerator until ready to serve. Run a knife around the edges to help remove the custards, then turn upside-down onto serving plates and serve cold.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

210

Fat

5 g

8 %

Saturated 2 g
+ Trans 0.1 g

11 %

Cholesterol

130 mg

Sodium

60 mg

3 %

Carbohydrate

35 g

12 %

Fibre

0 g

0 %

Sugars

35 g

Net Carbs

35 g

Protein

6 g

Vitamin A

9 %

Vitamin C

1 %

Calcium

11 %

Iron

3 %
More info

Claims

This recipe is :
Excellent source of  :
Vitamin B12, Vitamin D
Good source of  :
Selenium, Vitamin B2
Source of  :
Calcium, Folacin, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin E, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Milk and Alternatives ½
Meat and Alternatives ½
Other Foods 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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