Low Fat Orange Creme Caramel

Low Fat Orange Creme Caramel

"Orange Creme Caramel"... It sounds indulgent, decadent and sinful, doesn't it?

Is it indulgent...? Ya bet!

Is it decadent...? a little.

Is it sinful? Absolutely not!

With an exquisite and creamy texture of a sweat flan, you'd be forgiven for thinking that this delicious low fat dessert recipe will make you break the scales after eating it. But you won't. I promise.

It only has 4 grams of fat, and it's only 3.5 WW points. So you can have one... or two (but that'll cost you 7 WW pts altogether!).

Watch out for the sugar content, though, especially if you're a diabetic person. You could substitute the sugar for a sweetener, but you should still consult with your doctor before making this dish.

This is absolutely one of my favourite low fat dessert recipes.


Ingredients:

1/2 cup of water

1/2 cup of sugar

4 eggs

1 tsp vanilla essence

3 Tbsp caster sugar

1/2 cup skim milk powder

2 cups of skim milk

1 Tbsp grated orange rind

2 Tbsp Cointreau (or Cointreau essence)

Nutritional Information:

Serves 6

Fat: 4 g

Cal: 225

KJ: 940

WW: 3.5 Points


This is what you do:


First we make the caramel:

Before you start making the caramel, it'd be a good idea if you pre-heated your oven at 180 C.

Spray a 6-muffin baking tray with cannola oil, or low fat spread.

Mix water and sugar in a saucepan. Heat and stir till the mixture boils and becomes a golden syrup-like substance. Pour it into the 6 muffin containers or into 6 ramekins.

Now, we make the custard:

Mix the eggs, vanilla essence, sugar (or sugar substitute) and skim milk powder in a bowl. Make sure the sugar dissolves.

Then add the skim milk (liquid) and the orange rind, and pour into the muffin containers or ramekins.

Now put the muffing baking tray in the oven and bake for about 20 minutes. You'll know if the cream caramels are ready when you insert a knife in the centre and it comes out clean.

When ready, remove the muffin tray from the oven and let it cool down. Once cold, place it in the fridge to chill.

If you use the muffin tray, getting them out can be a bit tricky. You need to invert the muffin tray on a large flat tray, or on a large plate.

Tip: Instead of orange creme caramel, you may want a "just vanilla" creme caramel: do away with the orange rind if that's the case. Either way, they're delicious!


Source: I found this Orange Creme Caramel recipe in a book called Fitness Food, by Robert de Castella (This book is out of print, but you can find a similar book by clicking here)


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