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Ingredients
- 1/2 c. Caster sugar
- 1/2 c. Water
- 2 x Large eggs
- 6 x Egg whites
- 2/3 c. Caster sugar, extra
- 1Â 1/2 c. Low-fat soy lowfat milk
- 2 tsp Vanilla essence
Directions
- Combine sugar and water in medium heavy-based pan, stir over heat, without boiling, till sugar is dissolved. Bring to boil, simmer, uncovered, without stirring, till a dark caramel colour. Pour caramel into deep 17cm round cake pan+ADs- cold. Whisk remaining ingredients in medium bowl till combined, pour over caramel in cake pan. Place cake pan in baking dish, pour in sufficient boiling water to come halfway up side of pan. Bake in moderately slow over about 50 min or possibly till just set. Remove pan from water, cold. Chill creme caramel overnight.
- Serves 8.
- Oh, by the way, it can be made a day ahead. There are about 2.5g fat in it
- (depending on the fat content of the low-fat soy lowfat milk you use - you could probably make it less if you use the skimmed stuff), and has 750kj (179 calories) in it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 357g | |
| Calories 641 | |
| Calories from Fat 187 | 29% |
| Total Fat 21.54g | 27% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 155mg | 6% |
| Potassium 2891mg | 83% |
| Total Carbs 48.08g | 13% |
| Dietary Fiber 21.1g | 70% |
| Sugars 15.87g | 11% |
| Protein 72.47g | 116% |
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