Creme Caramel Reduced Fat Recipes Recipe For Chicken

CREME CARAMEL (REDUCED FAT)

Steps:

• Preheat oven to 325.
• Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan; cook over medium-high heat until sugar dissolves.
• Continue cooking 4 minutes or until golden.
• Immediately pour into 6 (6 oz) custard cups coated with cooking spray, tipping quickly until carmelized sugar coats bottom of cups.
• Beat eggs and egg white in a medium bowl with a whisk.
• Stir in milk, vanilla, 2/3 cup sugar and salt.
• Divide mixture evenly amond prepared custard cups.
• Place cups in a 13X9 inch baking pan; add hot water to pan to a depth of 1 inch.
• Bake at 325 for 50 minutes or until knife inserted in center comes out clean.
• Remove cups from pan.
• Cover and chill at least 4 hours.
• Loosen edges of custards with a knife or rubber spatula.
• Place a dessert plate, upside down, on top of each cup; invert onto plates.
• Drizzle any remaining carmelized syrup over custards.

REDUCED FAT CARAMELS

Steps:

• In a heavy saucepan, combine sugar, syrup and 1 cup milk.
• Cook over medium heat, stirring constantly, until the sugar dissolves.
• Continue to cook, stirring occasionally, until the mixture reaches 246-248 degrees on a candy thermometer or makes a firm ball when a dropped into cool water.
• Slowly add second cup of milk and continue to cook to firm ball stage.
• Slowly add third cup of milk, butter and salt.
• Cook to firm ball stage and remove from heat.
• Immediately pour into buttered pan.
• Let cool completely before cutting to pieces with a sharp, wet knife.

VIETNAMESE CARAMEL CHICKEN

Steps:

• Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
• Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
• Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
• Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.

CREME CARAMEL

Steps:

• Preheat oven to 325 degrees F. For caramel, combine sugar and 1/2 cup water in a medium saucepan. Be sure all sugar granules are washed down from pot sides. Cook over moderate heat, swirling pan occasionally, until color is golden brown and mixture smells like caramel. Often you need to cook it a bit darker than you would imagine. This should take 10 to 15 minutes. Pour enough caramel into a 9-inch round cake pan to coat bottom and sides. Swirl to coat and reserve. Add remaining water to caramel in saucepan. Bring to a boil and cook over moderate heat until the sugar dissolves, about 5 minutes. Occasionally stir and brush down sides with a pastry brush dipped in cold water. This process prevents crystallization of the sugar. Set this caramel sauce aside at room temperature, then chill until serving time.