This classic dessert is quite low in fat- so enjoy it as a special treat.
Vanilla bean extract
- Preheat the oven to 150°C. Place 4 individual 1 cup ramekins in a deep baking tray.
- Combine the sugar and 2 tbs water in a heavy based saucepan. Place over medium heat and stir until the sugar has dissolved. Increase the heat to high and cook, without stirring, until the sugar caramelizes, turning a rich golden brown. Pour into the base of ramekins. Take care as the sugar syrup will be extremely hot.
- In a jug, beat together the eggs, sweetener, milk and vanilla. Strain the mixture through a sieve and pour into the ramekins.
- Pour hot water into the baking tray to come about one third of the way up the sides of the dishes. Bake for about 30 minutes, or until set. Cool completely, then ease the caramels out onto serving plates.
These creme caramels can be made a day in advance and refrigerated overnight. Simply dip the base of the ramekins in boiling hot water for 30 seconds to make turning them out, easier.