Dark Roast Creme Brulee
Inspired by a recipe developed by Chef Patrick Grangien at Cafe Shelburne in Shelburne, Vermont, this lightened version has less than half the calories and one-eighth the fat of a classic brulee.
Equipment: Butane creme brulee torch (or see Tip)
Tips: In Step 1, heat the milk with 5 teaspoons instant coffee granules and continue with the recipe (it doesn't need to steep).
Cracking the caramel crust and scooping up the rich, creamy custard of a creme brûlee is a pleasure usually reserved for a special night out at a restaurant. The most efficient way to caramelize the custards is to use a torch; special creme brûlee torches that use butane fuel are available at cookware stores and in catalogs. If you do not have a torch, follow our alternative method below. (If making the caramel crust seems like too much trouble, just skip it and call your dessert a pot de creme; decorate with a few chocolate-covered espresso beans.)
No-Torch Crust Method: Caramelize the sugar in a saucepan and pour it over the custards as follows: Combine 2/3 cup sugar and 1/3 cup water in a small saucepan. Bring to a simmer over medium-high heat, stirring to dissolve the sugar. Cook, without stirring, until the syrup turns dark amber, 3 to 5 minutes, tilting the pan as necessary to ensure even caramelization. Let stand until the bubbles subside, then carefully spoon caramel over each custard, tilting to form an even layer. (If the caramel hardens in the saucepan, warm it over low heat until pourable.)
2 other carbohydrate, 1/2 reduced-fat milk