Lowfat Creme Brulee Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk egg yolks and vanilla extract in a bowl.
• Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan over medium heat. Whisk constantly until it starts to simmer. Remove from heat; add yolk mixture slowly, whisking constantly, until well combined. Divide evenly between 4 ramekins and place them in a glass baking dish; pour in enough boiling water to come 1 inch up the sides of the ramekins.
• Bake in the preheated oven on the middle rack until set, about 30 minutes.
• Sprinkle 1 tablespoon sweetener over each creme brulee. Use a culinary torch to heat sweetener until melted and golden.

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
• Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
• To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Steps:

• Preheat the oven to 325 degrees F.
• Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
• In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
• Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Steps:

• Preheat oven to 350. Mix 1/2 cup nonfat milk with the dry milk. Whisk in remaining milk, egg, sugar, and vanilla. Blend Well.
• Strain into a large bowl, skimming off any foam or bubbles.
• Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around edges, but still loose in the center, about 40 to 50 minutes. Remove from oven and leave in water bath until cooled.
• Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
• When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.
• For best results, use a small, hand held torch to melt sugar.
• If you do not have a torch, place under boiler until sugar melts.
• Re chill custards for a few minutes before serving.
• Serves 6.

Steps:

• Stir 2 tbsp of the sugar, the custard powder and cornflour in a medium bowl with 2 tbsp of the milk to make a smooth paste. Beat in the egg yolks with a fork until well combined. Pour the remaining milk into a pan, preferably non-stick, then pour in the cream. Slit the vanilla pod lengthways and scrape the seeds into the milk. Drop the pod into the pan and bring the creamy milk just to the boil - as soon as you see a few bubbles rising to the surface, remove from the heat.
• Slowly pour and stir the hot milk into the cornflour mix, including the vanilla pod, making sure the yolks are well blended in. Transfer to a clean pan. Cook over a low heat, stirring continuously with a wooden spoon, for about 15-20 mins until the mixture is very thick - when you drag the spoon across the bottom of the pan, it should leave a clean line. It should be much thicker after about 10 mins, but keep stirring until the mixture has thickened sufficiently to look like softly whipped cream or mayonnaise. Keep adjusting the heat so that the mixture does not come to the boil or overheat, as it may curdle and become lumpy. If this happens, beat the mixture smooth with a wire whisk.
• Remove from the heat, transfer to a bowl and leave to cool for 15-20 mins, stirring occasionally to prevent a skin from forming. Remove the vanilla pod. Stir in the crème fraîche and divide the mixture between 4 small ramekins (about 125-150ml capacity each). Spread the mixtures level, then chill, uncovered, overnight. By not covering them, a thin skin can form on top of the brûlées, which will help support the caramel layer.
• Before serving, spoon the remaining sugar over the top of each brûlée (allow 1½ tsp per ramekin) and smooth over with the back of the spoon. To caramelise, use a blowtorch. Hold the flame just above the sugar and keep it moving until evenly caramelised (don't take too long or you will heat up the custard too much). If the custard looks as though it has softened slightly, put the ramekins in the fridge for 5-10 mins to firm it up again. Serve while the caramel is still brittle.

Steps:

• Preheat oven to 325.
• Gradually stir milk into milk powder.
• Stir in egg substitute, 1/3 c splenda, and vanilla.
• Pour mixture into custard cups.
• Bake in pan filled with hot water to 1" deep about 35 minutes, until custard is set.
• Chill.
• Sprinkle 1/2 tsp sugar over top of each custard and place cups on baking sheet.
• Broil 4" from heat until sugar is caramelized.
• Serve with fresh raspberries.

Steps:

• Instructions Preheat oven to 350 degrees. In medium saucepan, mix fat-free milk and cornstarch until smooth. Stir in sugar and evaporated fat-free milk, combining well. Place saucepan over medium heat and warm through, stirring regularly, until mixture just begins to boil. Remove from heat and set aside. In a separate bowl, whisk together fat-free half & half with the egg yolks. Add a small amount of hot milk mixture, gently stirring in, then pour egg mixture gradually into saucepan with the rest of the milk mixture, stirring constantly. Add vanilla and brandy and stir to combine. Place six 1-cup ramekins or dessert dishes in two 13 x 9 baking pans. Divide custard mixture into the 6 ramekins. Pour hot water into the pans, creating a water bath for the ramekins. Place pans in the oven and bake 30 minutes or until custard is set. Remove ramekins from water bath and chill several hours or until completely cold. Immediately before serving, sprinkle 1 - 2 teaspoons of sugar on top of each dish of custard. Using a small butane-fuel torch, heat sugar until it caramelizes, turning a light brown. (For those that do not own a butane torch, see "Variations & Tips" for instructions to caramelize.)