The Essential EatingWell Cookbook (2004)
An amazing creation, our creamless Crème Brulée is every bit as delectable as its full-fat counterpart.
Active Time: 20 minutes |
Total Time: 2 hours 20 minutes (including chilling time)
4 large egg yolks
1/2 cup nonfat sweetened condensed milk
1 tablespoon cornstarch
2 1/2 cups low-fat milk
1 tablespoon vanilla extract
6 tablespoons packed light brown sugar
Preheat oven to 350°F. Put a kettle of water on to heat for a water bath. Line a roasting pan with a folded kitchen towel. Place six 6-ounce (3/4-cup) ramekins (or custard cups) in the roasting pan.
Whisk egg yolks, condensed milk and cornstarch in a bowl until smooth. Heat milk over low heat in a medium saucepan until steaming. (Alternatively, heat milk in a 4-cup glass measure in the microwave.) Gently whisk the hot milk into the egg mixture. Stir in vanilla. Skim foam.
Divide the custard among ramekins. Skim any remaining foam. Pour enough boiling water into the pan to come halfway up the sides of the ramekins.
Bake custards until edges are set but centers still quiver, 40 to 50 minutes. Remove from water; let cool on wire racks. Cover and refrigerate until chilled, for at least 2 hours or up to 2 days.
About 1 hour before serving, preheat the broiler. Place the chilled custards in a roasting pan or shallow baking dish and surround with ice cubes. Using a paper towel, pat surfaces of custards dry. Sprinkle each evenly with 1 tablespoon brown sugar. Broil until sugar has melted and formed a crust, 4 to 8 minutes. (Rearrange custards as needed for even browning and remove individual custards as soon as they are ready.) Refrigerate, uncovered, until chilled, for about 30 minutes or up to 1 hour.
Per serving :
4 g Fat;
2 g Sat;
2 g Mono;
146 mg Cholesterol;
35 g Carbohydrates;
8 g Protein;
0 g Fiber;
86 mg Sodium;
261 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 other carbohydrate, 1/2 low-fat milk
Tips & Notes
Make Ahead Tip: Equipment: six 6-ounce (3/4-cup) ramekins (or custard cups)