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These Crème Caramels are so incredibly delicious and will melt in your mouth! You’ll find it hard to believe they are made with no sugar!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.

  • Serves: 4
  • Prep: 15 minutes
  • Cook: 30 minutes, chill for 6 hours
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    1.7g 7.1g 40.3g 1786kJ 425 168g
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These Crème Caramels are so incredibly delicious and will melt in your mouth! You’ll find it hard to believe they are made with no sugar!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.

  • Serves: 4
  • Prep: 15 minutes
  • Cook: 30 minutes, chill for 6 hours
Metric | Imperial Measurement Conversions

INGREDIENTS

  • FOR THE SYRUP:
  • 2 tablespoons Natvia Gold
  • 2 tablespoons Water
  • 1 tablespoon Butter
  • 20 mls Cream
  • FOR THE CUSTARD:
  • 4 Eggs
  • 50 g Natvia Gold
  • 200 mls Cream
  • 250 mls Milk
  • 1 teaspoon Vanilla Extract

METHOD

  1. Preheat oven to 150C (fan forced). Place a folded tea towel at the bottom of a baking dish large enough to fit four ramekins on top.
  2. To make the syrup, add Natvia Gold and water to a saucepan over a medium to high heat. Once all sweetener has dissolved, add cream and butter. Bring to a boil and turn down low. Whisk until it begins to thicken. Divide in to four ramekins.
  3. In a large bowl, add eggs and remaining Natvia Gold. Whisk to combine.
  4. In a saucepan, combine cream, milk and vanilla. Place over medium to low heat and stir until bubbles start appearing at the edge of the milk. Remove from heat.
  5. Pour a little of the milk mixture into the eggs and whisk. Drizzle the milk in to the eggs, whisking constantly (we don’t want scrambled eggs).
  6. Strain the custard mix into the four ramekins. Fill the baking dish with boiling water, halfway up the sides of the ramekin.
  7. Place in the oven and bake for 30-35 minutes until just set. Remove carefully and refrigerate for a minimum of six hours or overnight.
  8. Use a knife to loosen the edge of the crème caramel before turning out on a plate. The caramel should puddle on the plate.

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  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    1.7g 7.1g 40.3g 1786kJ 425 168g
  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

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