Caramel Glazed Tart

    Caramel Glazed Tart

    (119)
    7saves
    5hours15min


    120 people made this

    More egg whites than yolks, no pastry base and low-fat sweetened condensed milk are the signature features of this low fat tart.

    Ingredients
    Serves: 8 

    • 3/4 cup white sugar
    • 2 egg yolks
    • 6 egg whites
    • 1 3/4 cups (440ml) water
    • 400g tin skim sweetened condensed milk
    • 1/2 teaspoon vanilla essence
    • pinch salt

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Extra time:4hours cooling  ›  Ready in:5hours15min 

    1. Preheat oven to 180 degrees C.
    2. In a heavy frypan over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 23cm pie dish, tilting the dish to coat the bottom completely.
    3. In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
    4. Bake in preheated oven 1 hour, until centre is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.
    5. To unmould, run a knife around the edge of the pan and invert onto a rimmed serving platter.
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    Reviews and Ratings
    Global Ratings:
    (119)

    Reviews in English (117)

    0

    The end result was nice, reminds me a lot of Creme Caramel. But I wouldn't call this recipe easy! And it took me a lot longer than 15 minutes of prep time. I also found Step 3 fairly confusing...  -  05 Aug 2010

    by
    96

    I made this recipe using non-fat sweetened condensed milk and the equivilent of 5 eggs with the fake eggs and my friends loved it! They said they couldn't tell the difference. If you have never melted sugar before, be sure not to stir it while it is melting ... I learned that the hard way.  -  17 Aug 2001  (Review from Allrecipes USA and Canada)

    by
    70

    This is a very easy-to-follow and nearly fool-proof recipe. Do not expect a super creamy rich flan, because this is not. It is certainly a lighter but still yummy flan. I, however, have made an extensive alteration to this recipe that I could post as a new recipe but I find the instructions and basic ingredients from Mogirimi so wonderful that I just decided to post my modifications. My modified flan is orange-flavored and it turned out perfect. To make the flan slightly richer I used 6 whole eggs (you'll get more custard mix this way) and used regular sweetened condense milk. I subsituted 1/4 cup of the water with triple sec (any orange liquer will do) and added 1 tps of grated orange peel. I also added nutmeg to taste. For the sugar, I highly advise you use baker's quality sugar (it melts better). Cooking time will vary depending on what you put your custard in. It may take an hour if the water you added was not boiling and you are cooking in a pie pan (mine took an hour). This orange-flavored version is to die for. I made it for Cinco de Mayo and it disappeared. Enjoy!  -  11 May 2007  (Review from Allrecipes USA and Canada)

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