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Ingredients
- 1/2 cup Sugar
- 3 Eggs
- 1/2 cup Low-Fat Vanilla Yogurt
- 2 tablespoons Caster Sugar
- 1 teaspoon Vanilla Essence
- 375 ml can low-fat Evaporated Milk, scaled
Details
Servings 6
Preparation
Step 1
Preheat oven to 130 fan forced. Combine caster sugar and 1/4 cup water in a small saucepan over moderate heat. Stir until sugar dissolves. To remove sugar crystals from side of pan, brush with a wet pastry brush. Simmer, without stirring, until syrup turns light golden brown.
Immediately pour syrup into 6 (half cup) ramekins. Working quickly, swirl dishes to coat sides evenly. Place ramekins in a roasting pan.
To scald milk, heat in a saucepan over moderate heat only until bubbles appear around the edge.
Whisk eggs, yogurt, sugar and and vanilla in a medium heatproof bowl. Add hot milk gradually, stirring to combine. Pour custard into ramekins.
Add hot water to pan to reach halfway up ramekin sides. Bake for 30-35 mins or until set. Remove ramkekins; cool; then chill.
To serve, loosen edges with a thin spatula, then invert custards onto plates.
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