Light crème caramel

Ingredients

For 1 serving

• Reduced-fat milk120 ml
• Eggs1
• Sugar15 g
• Lemon zest1 g

Contains: lactose, eggs,

Method

1. Heat the oven to 160 °C (conventional) and boil a kettle of water for the bain-marie; wash the lemon and take off the zest with a vegetable peeler, only the yellow part.
2. Put about a third of the sugar in a small pan over medium heat and let it melt without stirring, swirling the pan, for 3–4 minutes, until it becomes an amber caramel; pour it straight into the ramekin and tilt to coat the bottom.
3. Heat the milk with the lemon zest over medium-low heat for 3–4 minutes, until steaming, then let it cool for 5 minutes.
4. In a bowl beat the egg with the remaining sugar without whisking it frothy, stir in the strained milk and pour into the ramekin over the caramel.
5. Put the ramekin in a baking tin, pour hot water into the tin to halfway up the ramekin and bake for 35 minutes, until the custard is set at the edges and barely wobbles in the centre.
6. Leave to cool in the fridge for at least 1 hour; to serve, run a small knife round the edge and turn out onto a small plate so the caramel runs over the top.