Crème Caramel
Equipment:
• 2 small ramekins
• High sided baking tray
• Large mixing bowl
• Whisk
• Scales
• Small saucepan
| Preparation time: | Cooking time: | Recipe makes: |
|---|---|---|
| 20 minutes | 15 minutes | 2 portions |
| Calories per portion (Kcal) |
Protein per portion (g) |
|---|---|
| 596 | 17.2 |
Ingredients:
50g white sugar
200g condensed milk
2 eggs
50ml full fat milk
30g (2 x sachets) Pro-Cal™ powder
Method:
1 Preheat the oven to 160°C/140°C fan/gas mark 3
2 Add the sugar to a saucepan and warm on a low heat, until melted and golden brown in colour. Keep an eye on it as it can burn quickly!
3 As soon as the sugar is melted, pour an equal amount of it into the two ramekin.
4 In a bowl, whisk together two eggs, condensed milk and Pro-Cal™ powder. Add the full cream milk after this is all combined.
5 Pour this mixture on top of the melted sugar in the ramekins and place these onto a baking tray. Pour hot water into the baking tray, so it is about halfway up the sides of the ramekins.
6 Bake in the oven for 15 minutes or until the crème caramel is wobbly in the middle.
7 Run a knife around the edge of the crème caramel and place a plate on top of the ramekin. Turn this upside down and shake slightly until the crème caramel falls from the ramekin onto the plate.
Pro-Cal™ powder is a food for special medical purposes and must be used under medical supervision. Refer to labels for allergen and other product information. Always check with your dietitian what is suitable for you.
