Raspberry Creme Brulee
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Yield
6 servingsPrep
15 minCook
35 minReady
70 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk, skim
|
|
| 2 | tablespoons |
milk, skim, (non fat) powder
non-fat |
|
| ¾ | cup |
liquid egg substitute
|
|
| ⅓ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 30 | each |
raspberries
fresh |
*
|
| 3 | teaspoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk, skim
|
|
| 3E+1 | ml |
milk, skim, (non fat) powder
non-fat |
|
| 177 | ml |
liquid egg substitute
|
|
| 79 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | each |
raspberries
fresh |
*
|
| 15 | ml |
sugar
|
|
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.
