Good News Low-fat evaporated milk gives sauces and desserts creaminess without using cream. "I put it in pasta sauces, panna cotta, quiche, tea—you can't tell the difference," Pam Anderson says.
More Healthy Dessert Recipes
1 3/4 cups 2 percent evaporated milk
3/4 cup dark brown sugar
2 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
Candied orange zest, for garnish (optional)
How to Make It
Preheat the oven to 325°. Place four 4-ounce ramekins in a small baking dish or roasting pan.
In a saucepan, bring the evaporated milk to a simmer with the brown sugar. Cook over moderate heat, stirring until the sugar dissolves. In a bowl, whisk the eggs, egg yolk, vanilla and orange zest. Slowly whisk the hot milk into the egg mixture. Strain the custard into a glass measuring cup.
Pour the custard into the ramekins. Add enough hot water to the baking dish to reach halfway up the sides of the ramekins. Bake for about 1 hour and 10 minutes, until the custards are just set. Transfer the ramekins to a rack and let cool. Cover the custards with plastic wrap and refrigerate until firm, at least 3 hours. Garnish with the candied orange zest.
One Serving 258 cal, 39 gm carb, 6 gm fat, 2.5 gm sat fat, 12 gm protein, 0 gm fiber.
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