Raspberry Creme Brulee
Submitted by csm5
Light custard made with skim milk and egg substitute bakes over fresh raspberries in custard cups, then gets topped with caramelized sugar for a low-fat crème brûlée.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
70 minThis is crème brûlée that won’t wreck your diet.
Skim milk powder enriches skim milk for body without cream, egg substitute replaces yolks, and the custard bakes in a water bath over fresh raspberries until just set. After chilling, sprinkle sugar on top and blast it under the broiler until it caramelizes into that signature glass-like shell. Crack through with your spoon to reveal creamy custard and tart berries underneath.
It’s the fancy restaurant dessert made lighter without losing the drama.
Chef Tips
- Bake in water bath for gentle, even cooking (prevents curdling)
- Custard should jiggle slightly in center when done
- Chill completely before adding sugar topping
- Broil close to heat and watch constantly (sugar burns fast)
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Gradually stir milk into milk powder.
Stir in egg substitute, ⅓ cup sugar, and vanilla.
Place 5 raspberries in bottom of each of six 6-ounce custard cups.
Top with custard mixture.
Bake in pan filled with hot water to 1inch depth about 35 minutes, until custard is set.
Chill.
Sprinkle ½ teaspoon sugar over top of each custard and place cups on baking sheet.
Broil 4 inches from heat until sugar is caramelized.
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