Low Calorie But Creamy Custard Dessert Recipes

LOW CALORIE VANILLA AND CINNAMON CUSTARD

Steps:

• Heat milk and water in a saucepan.
• Combine cornstarch, cinnamon and salt. Using a little water, mix it into a paste, then add to the saucepan.
• Cook until it thickens slightly.
• Cool, then add in the vanilla and artificial sweetener to taste.
• Serve chilled.
• You can experiment with different flavours such as mint or pandan (screw pine)leaves. In this case, heat the leaves together with the milk and water, and remove them before chilling.

GET-WELL CUSTARD

Steps:

• Preheat oven to 350°. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar and salt until blended but not foamy. Slowly stir in hot milk. Stir in vanilla. , Pour egg mixture through a strainer into a 1-1/2-qt. round baking dish; sprinkle with nutmeg. Place round baking dish in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of round baking dish. Bake until a knife inserted near the center comes out clean, 55-60 minutes. Centers will be soft and jiggle even after chilling. Remove baking dish from water bath immediately to a wire rack; cool 30 minutes. Refrigerate until cold.

SKINNY CREAMY CUSTARDS

Steps:

• Preheat oven to 325° F. To caramelize sugar: In an 8-inch heavy skillet, cook 1/3 cup sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low. Cook about 5 minutes or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.
• Immediately divide caramelized sugar among four 6-ounce custard cups; tilt cups to coat bottoms evenly. Cool slightly.
• Meanwhile, in a medium bowl, combine eggs, yogurt, 1/3 cup sugar, and vanilla.
• Place custard cups in 13x9x2-inch baking pan. Divide egg mixture among custard cups. Place baking pan on oven rack. Pour hottest tap water available into baking pan around custard cups to a depth of about 1/2 inch.
• Bake for 30 to 35 minutes or until a knife inserted near centers comes out clean. Remove cups from water. Cool on a wire rack. Cover and chill flans in cups for 4 to 24 hours.
• To unmold flans, loosen edges with a knife, slipping point between flans and sides of custard cups. Invert a dessert plate over each flan; turn over plate and custard cup together. Remove cups from flans. Spoon any caramelized sugar that remains in cups on top of flans.