Best Creme Caramel Reduced Fat Recipes

REDUCED FAT CARAMELS

Steps:

• In a heavy saucepan, combine sugar, syrup and 1 cup milk.
• Cook over medium heat, stirring constantly, until the sugar dissolves.
• Continue to cook, stirring occasionally, until the mixture reaches 246-248 degrees on a candy thermometer or makes a firm ball when a dropped into cool water.
• Slowly add second cup of milk and continue to cook to firm ball stage.
• Slowly add third cup of milk, butter and salt.
• Cook to firm ball stage and remove from heat.
• Immediately pour into buttered pan.
• Let cool completely before cutting to pieces with a sharp, wet knife.

CRèME CARAMEL

Steps:

• Heat oven to 325°F. Heat 1/2 cup of the sugar in medium nonstick skillet over medium heat 7 to 10 minutes, stirring frequently with wooden spoon, until sugar is melted and a light caramel color (mixture will be very hot and could melt a plastic spoon). Immediately pour sugar mixture into round pan, 8x1 1/2 inches; tilt pan to coat bottom. Place on wire rack to cool.
• Mix remaining 1/2 cup sugar, milk, egg product, salt and vanilla in large bowl. Pour mixture over sugar mixture in pan. Place in rectangular pan, 13x9x2 inches. Pour very hot water into rectangular pan to within 1/2 inch of top of round pan.
• Bake 50 to 60 minutes or until knife inserted in center comes out clean. Remove round pan from pan of water. Cover; refrigerate until thoroughly chilled, about 3 hours or overnight. To unmold, run knife around edge of custard to loosen; invert onto serving platter. Top with fruit.

LOWER FAT CARAMEL SAUCE

Steps:

• Mix sugar and flour together in a sauce pan, blend well. Add the boiling water and the salt. Cook over medium heat, stirring constantly, for 6-8 minutes, or until it thickens and starts to come away from the edges of the pan. If it is too thick, add a little more water. Remove from heat and add the butter, the cream, and the vanilla (I used about 1/2 tsp.). Stir until thoroughly combined.