Guilt Free Creme Brulee Recipes

CREME BRULEE

Creme Brulee image

This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.

Provided by COOKALOT

Categories World Cuisine Recipes European French

Time 2h40m

Yield 5

Number Of Ingredients 5

Ingredients

6 egg yolks
6 tablespoons white sugar, divided
½ teaspoon vanilla extract
2 ½ cups heavy cream
2 tablespoons brown sugar

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
Preheat oven to broil.
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
Remove from heat and allow to cool. Refrigerate until custard is set again.

Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g

GUILT FREE CREME BRULEE

Guilt Free Creme Brulee image

Make and share this Guilt Free Creme Brulee recipe from Food.com.

Provided by Ceezie

Categories Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

12 fluid ounces evaporated lowfat 2% low-fat milk
1 cup egg substitute or 4 large eggs, beaten
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
6 teaspoons light brown sugar, divided

Steps:

PREHEAT oven to 325°F
WHISK evaporated milk, egg substitute, granulated sugar, vanilla extract and salt in medium bowl until mixed. Pour mixture evenly into six, 6-ounce ramekins. Place ramekins in 13 x 9-inch baking pan. Pour boiling water into baking pan to a depth of 1-inch depth (about halfway up sides of ramekins).
BAKE for 30 to 35 minutes or until gently set in centers. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.
PREHEAT broiler. Blot tops of crème brûlées with paper towel. Sprinkle each crème brûlée with a teaspoon of brown sugar. Place on baking sheet with sides. Broil with tops 4 to 6 inches from heat for 5 to 6 minutes, rotating pan once, watching closely, until sugar is melted and caramelized. Alternately, tops can be caramelized using a kitchen torch. Refrigerate for 5 to 10 minutes or until topping hardens (do not refrigerate longer than 1 hour or topping will start to soften).
NOTES: • If using eggs, pour mixture through fine sieve into ramekins.

Nutrition Facts : Calories 111.5, Fat 1.2, SaturatedFat 0.8, Cholesterol 4.8, Sodium 206.1, Carbohydrate 19.4, Sugar 19.5, Protein 6

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