Creme Brulee, Easy, with 2% milk
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 245.5
- Total Fat: 6.8 g
- Cholesterol: 214.6 mg
- Sodium: 58.8 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 0.0 g
- Protein: 6.7 g
View full nutritional breakdown of Creme Brulee, Easy, with 2% milk calories by ingredient
Submitted by: TALKIEBARBIE46
Introduction
this easy, low fat versiou is as tasty as the real thing. this easy, low fat versiou is as tasty as the real thing.Number of Servings: 6
Ingredients
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6 egg yolks
3 cup 2% milk
1/2 cup sugar
1 tsp vanilla (optional)
1/2 cup sugar
water
Directions
wisk egg yolk, milk, sugar and vanilla
pour into ranekin dishes
place in water about 1/2 way up the ranekin dishes. Bake at 350 for about 40 min or until set.
Remove from over and let cool in the water.
Must be well chilled 2 hours or may leave up to 2 days.
Caramelize sugar. In a small saucepan
1/2 cup sugar
add water to the constancy of sand
Over medium-high heat, stirring constantly. Once the sugar caramelizes turns the color of honey , add about a tablespoon onto the surface of the well-chilled Creme Brulee in the ramekin. Carefully tilt and swirl ramekin so the melted sugar coats the top of the custard. It will bubble up briefly, then cool into a glassy crust almost immediately. Serve immediately
Number of Servings: 6
Recipe submitted by SparkPeople user TALKIEBARB.
pour into ranekin dishes
place in water about 1/2 way up the ranekin dishes. Bake at 350 for about 40 min or until set.
Remove from over and let cool in the water.
Must be well chilled 2 hours or may leave up to 2 days.
Caramelize sugar. In a small saucepan
1/2 cup sugar
add water to the constancy of sand
Over medium-high heat, stirring constantly. Once the sugar caramelizes turns the color of honey , add about a tablespoon onto the surface of the well-chilled Creme Brulee in the ramekin. Carefully tilt and swirl ramekin so the melted sugar coats the top of the custard. It will bubble up briefly, then cool into a glassy crust almost immediately. Serve immediately
Number of Servings: 6
Recipe submitted by SparkPeople user TALKIEBARB.
Rate This Recipe
Member Ratings For This Recipe
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I used whole milk since that is what I keep in my house. I put hot water in the pan and baked it for about an hour. It set okay but think it would have set better if had used half&half or cream. I didn't do the sugar syrup. I sprinkled a some sugar on top and broiled in oven for 2 min. Tasted good. - 9/24/12
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There's a few details that might have been missed. I actually scalded 1%milk with 1/2 of the vanilla. I wisked the other 1/2 of the vanilla, sugar, and egg yolks. I then tempered the egg mixture with the milk. When filling the pan with water, use hot water. When done put only ramekins in fridge - 8/26/11
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The recipe helped me use up the egg yolks I had leftover from the apple pancake recipe. I used 3 cups soymilk creamer because that what I had on hand. It tasted good, but didn't set-up. Very runny and didn't look appetizing. I would only make it again if I had ranekin dishes to try it like it says. - 1/12/11
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Julia Child once said that "you CAN make things without the cream and butter, but then, why bother???" This dish is a good way to enjoy French cooking without the added calories. I'd use less milk (to let it set more) - and I'm going to try to melt/caramelize the sugar in the microwave. Easier? - 1/14/10
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