Creme Brulee Low Fat Recipes

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CREME BRULEE



Creme Brulee image

This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.

Provided by COOKALOT

Categories     World Cuisine Recipes     European     French

Time 2h40m

Yield 5

Number Of Ingredients 5

6 egg yolks
6 tablespoons white sugar, divided
½ teaspoon vanilla extract
2 ½ cups heavy cream
2 tablespoons brown sugar

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
  • Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  • Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  • Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  • Preheat oven to broil.
  • In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
  • Remove from heat and allow to cool. Refrigerate until custard is set again.

Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g

LOWFAT RASPBERRY CREME BRULEE



Lowfat Raspberry Creme Brulee image

This lower fat dessert is made with fresh raspberries, non-fat milk, and egg substitute, and then baked to perfection. The result is a creamy custard topped with a crispy layer of caramelized sugar.

Provided by Debrah

Time 2h40m

Yield 6

Number Of Ingredients 7

2 cups non-fat milk
2 tablespoons non-fat dry milk powder
3/4 cup egg substitute
1/3 cup sugar
1 teaspoon vanilla extract
30 fresh raspberries
3 teaspoons sugar

Steps:

  • Preheat the oven to 325 degrees F. In a bowl, whisk together the milk and milk powder until smooth. Whisk in the egg substitute, sugar, and vanilla extract. Place 5 raspberries in the bottom of each 6-ounce custard cup or ramekin. Divide the milk mixture between the custard cups. Place the custard cups in a deep baking pan. Fill the pan with 1-inch of hot water, being careful not to get water in the custard. Place the pan in the oven and bake at 325 degrees F for 25 minutes or until the custard has set. Remove the custard cups from the water and dry them carefully. Place them in the refrigerator to chill completely (about 2 hours). When ready to serve, preheat the broiler. Sprinkle 1/2 teaspoon of sugar evenly over the top of the custard. Place the custard cups on a baking sheet and place 4-inches under the broiler. Broil until the sugar has caramelized. Serve immediately.

LOW FAT CREME BRULEE



Low Fat Creme Brulee image

Don't let the low fat fool you! This tastes like the higher fat versions and is a huge hit at dinner parties. You'll get ohhh and ahh's. This is one of my secret weapons, as I am trying to eat healthy. Nobody is the wiser unless I tell them!

Provided by Starfire aka Wendy

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups nonfat milk
2 tablespoons nonfat dry milk powder (powder)
1 cup egg substitute
1/3 cup sugar (granulated)
1 teaspoon vanilla extract
1/4 cup granulated sugar (for the tops)

Steps:

  • Preheat oven to 350. Mix 1/2 cup nonfat milk with the dry milk. Whisk in remaining milk, egg, sugar, and vanilla. Blend Well.
  • Strain into a large bowl, skimming off any foam or bubbles.
  • Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around edges, but still loose in the center, about 40 to 50 minutes. Remove from oven and leave in water bath until cooled.
  • Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
  • When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.
  • For best results, use a small, hand held torch to melt sugar.
  • If you do not have a torch, place under boiler until sugar melts.
  • Re chill custards for a few minutes before serving.
  • Serves 6.

CREME BRULEE - LOW FAT



Creme Brulee - Low Fat image

Make and share this Creme Brulee - Low Fat recipe from Food.com.

Provided by jan007

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups nonfat milk
2 tablespoons non-fat powdered milk
3/4 cup egg substitute
1/3 cup Splenda sugar substitute
1 teaspoon vanilla extract
3 teaspoons sugar
fresh raspberry (optional)

Steps:

  • Preheat oven to 325.
  • Gradually stir milk into milk powder.
  • Stir in egg substitute, 1/3 c splenda, and vanilla.
  • Pour mixture into custard cups.
  • Bake in pan filled with hot water to 1" deep about 35 minutes, until custard is set.
  • Chill.
  • Sprinkle 1/2 tsp sugar over top of each custard and place cups on baking sheet.
  • Broil 4" from heat until sugar is caramelized.
  • Serve with fresh raspberries.

THE BEST VANILLA CUSTARD



The Best Vanilla Custard image

Calling this "the best" custard recipe may seem like a bold statement, but it's true. In this healthy dessert recipe, the rich eggy custard is silky-smooth and infused with loads of vanilla, making it worthy of its name.

Provided by Kathy Gunst

Categories     Healthy French Dessert Recipes

Time 4h45m

Number Of Ingredients 6

8 large egg yolks, at room temperature
⅔ cup sugar
½ teaspoon vanilla extract
Pinch of salt
2 vanilla beans
3 ½ cups reduced-fat milk

Steps:

  • Preheat oven to 325 degrees F. Put a full kettle of water on to boil.
  • Whisk egg yolks, sugar, vanilla extract and salt in a medium bowl.
  • Split vanilla beans down the middle, then use the tip of a sharp knife to scrape all the black paste from them into a medium saucepan. Add the bean pods and milk to the pan. Bring to a gentle simmer over medium heat. Slowly whisk into the egg mixture. Place a fine sieve over a large bowl and strain the custard into the bowl (discard the pods).
  • Place eight 6-ounce ovenproof baking dishes (or ramekins) in a large roasting pan that's at least 2 inches deep and fill with the custard. Pour the boiling water around the baking dishes until it comes about halfway up the sides. Cover the pan loosely with foil.
  • Bake the custards until set around the sides but still a bit wobbly in the center, 30 to 35 minutes. Using oven mitts, transfer the baking dishes to a wire rack and let cool to room temperature. Cover and refrigerate until cold, at least 3 hours and up to 3 days.

Nutrition Facts : Calories 173.9 calories, Carbohydrate 22.6 g, Cholesterol 193 mg, Fat 6.6 g, Protein 6.2 g, SaturatedFat 3 g, Sodium 76.7 mg, Sugar 22 g

LOWFAT CREME BRULEE



LOWFAT CREME BRULEE image

Categories     Dessert

Number Of Ingredients 11

Ingredients
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
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Steps:

  • Instructions 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.)

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