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Creme Caramel

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
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I always used to get confused between a creme caramel and a creme brulee, which could be rather annoying since I liked one of them, and loathed the other. I now know that the creme caramel is the one I like because it has a liquid caramel topping as opposed to a hardened caramel, which I find rather displeasing. It is the soft gooeyness that does it for me, and hopefully for you too. Based on the brands I used, each creme caramel should be 136 calories.

Preparation Time: 25 minutes
Cooking Time: 4 minutes
Makes: 4 servings

Ingredients
125g Xylitol sweetener (or caster sugar if you prefer)
250ml light soya milk
2 large eggs
1 tbsp water
1 tsp vanilla extract

Method
Pre-heat the oven to 170 ༠C/ 150 ༠C fan/325 ༠F/3 Gas
Caramelise the sweetener/sugar in a stainless steel saucepan by heating it with 1 tablespoon of water.
Pour the caramel evenly into four ramekins and allow to set.
Beat the eggs and with with the milk and vanilla extract.
Pour the mixture over the caramel.
Put the ramekins into a roasting dish and fill the dish 3/4 of the way up with water.
Bake in the oven, then allow to set.

Categories
#Creme Caramel
#Cream
#Caramel
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