Chocolate Creme BruleeSubmitted by: KKS5369
IntroductionThis recipe is adapted from a similar recipe on the Food Network. Our version tastes just as yummy, but has less than half the calories and fat per serving. This recipe is adapted from a similar recipe on the Food Network. Our version tastes just as yummy, but has less than half the calories and fat per serving.
1 cup heavy cream
3 cups fat free half and half
1/2 cup sugar, plus more for dusting
½ cup Splenda
1-ounce chocolate or coffee liqueur (optional)
1/2 tablespoon vanilla extract
2 ounces cocoa powder
1-ounce unsweetened chocolate
5 large egg yolks
3 large eggs
In a medium sized saucepan over medium-high heat, combine the heavy cream, half and half, Splenda, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.
Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs, a little at a time, while whisking. Strain and pour into individual porcelain ramekins.
Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes.
Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch.
Top with fresh raspberries or strawberries and a bit of whipped cream (not included in calorie count.)
Serving Size: 9 small remekins
Number of Servings: 9
Recipe submitted by SparkPeople user KKS5369.