Food recipes
Guilt Free Creme Brulee
Guilt Free Creme Brulee Ingredients: milk, buttermilk, fluid, cultured, lowfat egg substitute, powder sugars, granulated vanilla extract salt, table sugars, brown Directions: PREHEAT oven to 325F WHISK evaporated milk...
Guilt Free Creme Brulee
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
egg substitute, powder
sugars, granulated
vanilla extract
salt, table
sugars, brown
Directions:
PREHEAT oven to 325F
WHISK evaporated milk, egg substitute, granulated sugar, vanilla extract and salt in medium bowl until mixed.
Pour mixture evenly into six, 6-ounce ramekins.
Place ramekins in 13 x 9-inch baking pan.
Pour boiling water into baking pan to a depth of 1-inch depth (about halfway up sides of ramekins).
BAKE for 30 to 35 minutes or until gently set in centers.
Remove to wire rack to cool slightly.
Refrigerate for several hours or overnight.
PREHEAT broiler.
Blot tops of creme brulees with paper towel.
Sprinkle each creme brulee with a teaspoon of brown sugar.
Place on baking sheet with sides.
Broil with tops 4 to 6 inches from heat for 5 to 6 minutes, rotating pan once, watching closely, until sugar is melted and caramelized.
Alternately, tops can be caramelized using a kitchen torch.
Refrigerate for 5 to 10 minutes or until topping hardens (do not refrigerate longer than 1 hour or topping will start to soften).
NOTES: If using eggs, pour mixture through fine sieve into ramekins.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
egg substitute, powder
sugars, granulated
vanilla extract
salt, table
sugars, brown
Directions:
PREHEAT oven to 325F
WHISK evaporated milk, egg substitute, granulated sugar, vanilla extract and salt in medium bowl until mixed.
Pour mixture evenly into six, 6-ounce ramekins.
Place ramekins in 13 x 9-inch baking pan.
Pour boiling water into baking pan to a depth of 1-inch depth (about halfway up sides of ramekins).
BAKE for 30 to 35 minutes or until gently set in centers.
Remove to wire rack to cool slightly.
Refrigerate for several hours or overnight.
PREHEAT broiler.
Blot tops of creme brulees with paper towel.
Sprinkle each creme brulee with a teaspoon of brown sugar.
Place on baking sheet with sides.
Broil with tops 4 to 6 inches from heat for 5 to 6 minutes, rotating pan once, watching closely, until sugar is melted and caramelized.
Alternately, tops can be caramelized using a kitchen torch.
Refrigerate for 5 to 10 minutes or until topping hardens (do not refrigerate longer than 1 hour or topping will start to soften).
NOTES: If using eggs, pour mixture through fine sieve into ramekins.