Nonfat Crème Brûlée Serves 6
Make this recipe extra special by adding your favorite fruits or liqueurs.
Prep Time: 10 minutes
Cooking Time: 55 minutes
2 cups nonfat milk
2 tablespoons nonfat dry milk powder
1 cup frozen whole-egg substitute, thawed
1/3 cup granulated white sugar
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)
1. Preheat oven to 350° Mix 1/2 cup nonfat milk with the dry milk. Whisk in remaining milk, egg substitute, sugar and vanilla. Blend well. Strain into a large bowl, skimming off any foam or bubbles.
2. Divide mixture among 6 ramekins or custard cups. Place in a water bath*, and bake until set around the edges, but still loose in the center, about 40 to 50 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
3. When ready to serve, sprinkle 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards briefly before serving.
*A water bath is the oven-equivalent of the double boiler. Place the custard-filled ramekins on a paper towel in a pan. Place on center rack of oven. Carefully fill pan with warm water, until the level reaches halfway up the sides of the ramekins. Covering the pan tightly with aluminum foil will keep a skin from forming on the top of the custard.
Elegantly Easy Crème Brûlée & Other Custard Desserts by Debbie Puente (Renaissance Books).