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A Delicious Dessert Without All the Fat

Rarely do I find a recipe whose ingredient list calls for reduced- or nonfat milk. I've always thought for the best results — especially when it comes to desserts — whole-fat milk should be used. However, when I saw this recipe for a rich, creamy, decadent crème brulee — that's made with 2 percent milk, I knew I had to give it a try. The process is simple, but takes some time because the vanilla bean steeps in the milk. To look at the recipe, a great one from MyRecipes.com,

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Vanilla Bean Crème Brulee

Vanilla Bean Crème Brulee

Vanilla Bean Crème Brulee

Ingredients

2 cups 2 percent reduced-fat milk
3/4 cup nonfat dry milk
1 vanilla bean, split lengthwise
1/2 cup sugar, divided
4 large egg yolks
Dash of salt

Get more recipes at MyRecipes.com

Directions

  1. Combine the first 3 ingredients in a medium saucepan. Heat mixture over medium heat to 180°F or until tiny bubbles form around edge (do not boil), stirring occasionally.
  2. Remove milk mixture from heat. Cover and steep 30 minutes.
  3. Scrape seeds from vanilla bean into milk mixture; reserve bean for another use.
  4. Preheat oven to 300°F.
  5. Combine 1/4 cup sugar, egg yolks, and salt in a medium bowl, stirring well with a whisk.
  6. Gradually add milk mixture to egg yolk mixture, stirring constantly with a whisk. Strain mixture through a sieve into a bowl; discard solids.
  7. Divide the mixture evenly among 4 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13-x-9-inch baking pan; add hot water to pan to a depth of 1 inch.
  8. Bake at 300°F for 25 minutes or until center barely moves when ramekin is touched. Remove ramekins from the pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
  9. Sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve crème brûlée immediately or within 1 hour. If you don't have a kitchen blow torch, you can make the sugar topping on the stovetop. Place 1/4 cup sugar and 1 tablespoon water in a small, heavy saucepan. Cook over medium heat 5 to 8 minutes or until golden. (Resist the urge to stir, since doing so may cause the sugar to crystallize.) Immediately pour the sugar mixture evenly over cold custards, spreading to form a thin layer.

Serves 4 (serving size: 1 crème brûlée).

Nutritional Information: CALORIES 262(26% from fat); FAT 7.5g (sat 3.1g,mono 2.6g,poly 0.8g); PROTEIN 11g; CHOLESTEROL 224mg; CALCIUM 328mg; SODIUM 177mg; FIBER 0.0g; IRON 0.7mg; CARBOHYDRATE 37.8g

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Join The Conversation
merie33 merie33 7 years
mmm we just made creme brulee in my baking class tonight...SO yummy!
aimeeb aimeeb 7 years
Sounds delish...
aimeeb aimeeb 7 years
Sounds delish...
verily verily 7 years
I love a custard recipe that doesn't require cooking the eggs over the stove. I always wind up screwing it up and cooking the eggs accidentally.
jennjennnbubba jennjennnbubba 7 years
one word: YUM
jennjennnbubba jennjennnbubba 7 years
one word: YUM
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