Creme Brûlée - lower fat recipe
Trying this tonight - will let you know how it goes
- 1 1/2 cups egg substitute
- 1 1/2 cups fat-free half and half (I only had the full fat version - we shall see)
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 6 teaspoons turbinado sugar
Heat oven to 300°F. Butter six 6-ounce custard cups or ramekins; set cups in 13x9-inch glass baking dish.
In medium bowl whisk together Better’n Eggs, fat-free half and half, 1/3 cup sugar and vanilla until sugar is dissolved. Pour mixture into prepared custard cups.
Place baking dish in oven; fill dish with warm water two-thirds the way up the sides of custard cups, careful not to splash water into custard cups. Bake 40 to 45 minutes or until custard is almost set in center**.
Cool custard to room temperature; remove from water bath. Cover each custard cup; chill for at least 3 hours or up to 2 days.
Heat broiler on HIGH. Place oven rack 4 to 6 inches away from heat. Sprinkle top of each custard with 1 teaspoon of turbinado sugar. Place cups on large baking sheet. Broil 2 to 4 minutes, watching carefully, until sugar melts and starts to caramelize. If you have refrigerated the custards make sure that you blot any excess moisture before broiling or torching.You can use a kitchen torch. Refrigerate brûlée for 30 minutes. Serve within an an hour.