Low Fat Crème Brûlée

(Low Fat, Gluten Free)

Per serve: 9g protein, 4g fat (1.5g saturated fat), 19g carbs, 1g dietry
fibre, 615kJ (145 cals).

2 mangoes, flesh removed, coarsely chopped
500ml (2cups)coconut flavoured evaporated milk
55g (1/4cup) caster sugar
6 kaffir lime leaves, torn
3 eggs
2 egg whites
2 tbspns water
215g (1cup) caster sugar extra
1 tbspn sesame seeds


Preheat oven to 150C. Line base of a roasting pan with a tea towel,
folded to fit. Place 8 125ml (1/2cup) capacity ovenproof ramekins in the
pan.

Place mango in a blender and whizz till smooth.

Olace milk, sugar an lime leaves in a saucepan over medium heat and
cook, stirring, for 2mins or until sugar dissolves. Bring it to a
simmer. Remove from heat.

Whisk together eggs and egg whites in a bowl. Slowly add the milk
mixture, whisking till well combined. Whisk in mango puree. Strain
through a fine sieve into a jug.
Discard lime leaves.

Pour custard mix evenly amongst ramekins.

Pour enough boiling water into the pan to come halfway up the sides of
the ramekins. Bake in oven for 35 mins or until just set. Remove
ramekins and set aside for 1 hour to cool Place in the fridge for 6
hours, or overnight to chill.


Place water and extra sugar in a small heavy based saucepan over low
heat. Cook, stirring, for 4 mins or till sugar dissolves. Bring to the
boil. Cook, without stirring, for 5 mins or until the syrup turns almost
deep golden. Remove from heat. Add sesame seeds and stir to combine.
Pour toffee mixture among the custards. Place custards in the fridge for
10mins to set. Serve.

--
Peter Lucas
Brisbane
Australia


"And where is the Prince who can afford to so cover his country with
troops for its defense, as that ten thousand men descending from the
clouds, might not in many places do an infinite deal of mischief, before
a force could be brought together to repel them?"

Benjamin Franklin 1748