vrijdag 22 november 2013

Easy Low-Fat Creme Brulee Recipe - Rich, Creamy & Healthy! (Kopie)

•1/2 cup skim milk
•1 tablespoon cornstarch
•1 ½ cup canned evaporated fat-free milk
•1/2 cup granulated sugar
•3/4 cup fat-free half & half
•4 egg yolks
•1 tablespoon vanilla extract
•1 tablespoon brandy
•3 tablespoons sugar, for topping

Preheat oven to 350 degrees. In medium saucepan, mix fat-free milk and cornstarch until smooth. Stir in sugar and evaporated fat-free milk, combining well. Place saucepan over medium heat and warm through, stirring regularly, until mixture just begins to boil. Remove from heat and set aside. In a separate bowl, whisk together fat-free half & half with the egg yolks. Add a small amount of hot milk mixture, gently stirring in, then pour egg mixture gradually into saucepan with the rest of the milk mixture, stirring constantly. Add vanilla and brandy and stir to combine.

Place six 1-cup ramekins or dessert dishes in two 13 x 9 baking pans. Divide custard mixture into the 6 ramekins. Pour hot water into the pans, creating a water bath for the ramekins. Place pans in the oven and bake 30 minutes or until custard is set. Remove ramekins from water bath and chill several hours or until completely cold.

Immediately before serving, sprinkle 1 - 2 teaspoons of sugar on top of each dish of custard. Using a small butane-fuel torch, heat sugar until it caramelizes, turning a light brown. (For those that do not own a butane torch, see "Variations & Tips" for instructions to caramelize.)

Variations & Tips
•Substitute flavored liqueur for brandy to add variety to the standard creme brulee. Examples: Kahlua, Cointreau, Triple Sec, Amaretto, Frangelico, Grand Marnier, Creme de Cacao, Limoncello, Bailey's Irish Cream, etc.
•Place whole fresh berries or layer sliced fruit in the bottoms of ramekins before pouring custard mixture into them.
•Spread a thin layer of low-sugar fruit preserves (apricot, raspberry, and orange marmalade are particularly delicious) over the bottom of each ramekin before pouring custard.
•While the fat in this recipe is already minimal, if a completely fat-free flan is desired, substitute 1/3 cup Egg Beaters or similar textured fat-free egg substitute for egg yolks. Texture, however, may differ slightly from the traditional with this variation.
•If you do not own a torch and/or do not wish to purchase one, you may caramelize the tops of your custards under the broiler. When using this method, be very careful to watch closely, as they tend to turn rather more quickly than under a torch.

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