Hip Hip Brulee! 104-Calorie Creme Brulee

Name: Hip Hip Brulee! 104-Calorie Creme Brulee
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 4 serving(s)
Ingredients: 1/3 cup fat-free liquid egg substitute (like Original Egg Beaters); 1/2 cup fat-free evaporated milk; 1/2 cup fat-free half-and-half; 3 tablespoons brown sugar (not packed); 1 teaspoon brown sugar (not packed); 1 1/2 teaspoons coffee-mate sugar free french vanilla powdered coffee creamer; 1 1/4 teaspoons vanilla extract; 4 teaspoons granulated sugar

Submitted by gold.klas

"Found this recipe on another site and wanted to share it with all those who want a desert that is delicious and LOW in Calories! This calorie-cutting custard is creamy enough to satisfy even the PICKIEST creme brulee fans, so get ready to INDULGE! ! POINTS® value 2*"

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Ready In:: 38mins
Ingredients:: 8
Serves:: 4

ingredients

¹⁄₃ cup fat-free liquid egg substitute (like Original Egg Beaters)
¹⁄₂ cup fat-free evaporated milk
¹⁄₂ cup fat-free half-and-half
3 tablespoons brown sugar (not packed)
1 teaspoon brown sugar (not packed)
1 ¹⁄₂ teaspoons coffee-mate sugar free french vanilla powdered coffee creamer
1 ¹⁄₄ teaspoons vanilla extract
4 teaspoons granulated sugar

directions

Preheat oven to 325 degrees.
In a medium pot, combine milk, half & half, and brown sugar.
Bring to medium heat on the stove.
Stir and cook until the sugar has dissolved and mixture is hot.
Stir in the powdered creamer, blending well.
Remove from heat.
In a large bowl, mix the egg substitute and vanilla extract together.
Gradually whisk in the hot milk mixture.
Set four 4-ounce baking ramekins or custard cups in a deep baking dish.
Evenly distribute the custard mixture into the cups.
Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on yourself!). The water should come about halfway up the outsides of the custard cups.
Carefully transfer pan to the oven, and bake for about 28 minutes, until custards are set.
Remove from the oven, allow to cool, and then refrigerate custard cups until completely chilled.
Once ready to serve, top each custard cup with 1 teaspoons white sugar.
Using a hand-held butane kitchen torch, caramelize the sugar (in other words, blast with fire 'til browned).
Enjoy!

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Reviews

this is awsome and hits the spot just right...thanks so so much!!! i think i over cooked it just a tad, and it turned like a flan, not creamy as a creme brulee but still super super!!

DocMomOf3
Absolutely delicious. I had forgotten how much I enjoy creme brulee, and was so happy to choose this recipe to return to making it again. And thnx, dojemi, for making it lower calorie. I can now enjoy it with no guilt! Made for New Kids on the Block recipe tag game.

Darkhunter
A guilt-free alternative to the high calorie, high fat, "real" thing. I'm sure there are purists out there who will say just eat less of the full-fat, full-calorie recipe. You go ahead, I'll stick with this recipe. It's easy, delicious, and satisfies my craving for Creme BrulÃ©e. I do suggest adding a pinch of salt to the heated milk mixture. The crunchy sugar topping makes this a winner!

ChefScubazz

RECIPE SUBMITTED BY

gold.klas

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!

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