Low-Fat Creme Brulee

By Cassandra

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Ingredients

2 mangoes, cheeks removed, peeled, coarsely chopped
500ml (2 cups) Carnation Light & Creamy Coconut Flavoured Evaporated Milk
55g (1/4 cup) caster sugar
6 kaffir lime leaves, torn
3 eggs
2 egg whites
2 tablespoons water
215g (1 cup) caster sugar, extra
1 tablespoon sesame seeds

Details

Servings 8
Level of difficulty Easy
Preparation time 20mins
Cooking time 50mins
Cost Average budget

Preparation

Step 1

Preheat oven to 150°C. Line the base of a roasting pan with a tea towel, folded to fit. Place eight 125ml (1/2-cup) capacity ovenproof ramekins in the pan.

Step 2

Place the mango in the jug of a blender and blend until smooth.

Step 3

Place the milk, sugar and lime leaves in a medium saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar dissolves. Bring to a simmer. Remove from heat.

Step 4

Whisk together the eggs and egg whites in a small bowl. Slowly add the milk mixture, whisking to combine. Whisk in the mango puree. Strain through a fine sieve into a jug. Discard the lime leaves.

Step 5

Pour the custard mixture evenly among the ramekins. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake in oven for 35 minutes or until just set. Remove ramekins from the pan and set aside for 1 hour to cool. Place in the fridge for 6 hours or overnight to chill.

Step 6

Place the water and extra sugar in a small heavy-based saucepan over low heat. Cook, stirring, for 4 minutes or until the sugar dissolves. Bring to the boil. Cook, without stirring, for 5 minutes or until the syrup turns almost deep golden. Remove from heat. Add the sesame seeds and stir to combine. Pour the toffee mixture among the custards. Place the custards in the fridge for 10 minutes to set. Serve.