Rating: 4 stars
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An amazing creation, our creamless Crème Brulée is every bit as delectable as its full-fat counterpart.

Source: EatingWell Magazine, November/December 1998

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Recipe Summary test

total:
2 hrs 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees 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.

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  • 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.

Tips

Equipment: six 6-ounce (3/4-cup) ramekins (or custard cups)

Nutrition Facts

209 calories; protein 7.2g; carbohydrates 35g; sugars 33.4g; fat 4g; saturated fat 1.7g; cholesterol 131.4mg; vitamin a iu 429.4IU; folate 21.6mcg; calcium 208.6mg; iron 0.3mg; magnesium 29.5mg; potassium 414.2mg; sodium 77.2mg; thiamin 0.1mg.

1 1/2 other carbohydrate, 1/2 low-fat milk

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