Caramel Crème

Caramel Crème

15 mins
20 mins
120 mins
6 servings

If you’re looking for crème brûlée without all the calories, here’s your answer. For a dessert that tastes every bit as good as the one made with heavy cream, use regular evaporated milk. For a very good but lighter dessert, use evaporated lowfat 2% milk. And if you want a crisp sugar top, adjust oven rack to highest setting and turn broiler on high. Place the chilled custard cups in a 13-by-9-inch baking dish and fill with ice water to come halfway up the sides of the cups. Sprinkle each dessert with 1/2 teaspoon granulated sugar. Broil until sugar bubbles and edges turn golden brown, 1 to 2 minutes.



Adjust oven rack to lower-middle position and heat oven to 325º F. Set six custard cups in a 13-by-9-inch baking dish. Bring 1 quart water to a boil in a medium saucepan.

Bring the evaporated milk and sugar to a simmer in a small saucepan, stirring, until sugar dissolves. Meanwhile, whisk egg, yolk, and vanilla in a 1- quart Pyrex measuring cup. Gradually whisk milk mixture into eggs, then pour into custard cups. Set pan in oven; carefully pour hot water into pan halfway up sides of cups. Bake until custards are set, 20 to 25 minutes. Remove custards from baking dish and cool slightly. Cover with plastic wrap and refrigerate until chilled, about 2 hours. Serve. (Custards can be refrigerated for up to 5 days.)

Recipe courtesy of Pam Anderson, author of The Perfect Recipe for Losing Weight & Eating Great (2008).

Baker's Comments

Nutritional Information

  • Serving Size
    1/6 servings of recipe
  • Calories 150
  • Calories from Fat 50

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 6g 9%
  • Saturated Fat 3.5g 18%
  • Cholesterol 90mg 30%
  • Sodium 75mg 3%
  • Carbohydrates 18g 6%
  • Dietary Fiber 0g 0%
  • Sugars 18g
  • Protein 5g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 15%
  • Iron 2%

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