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Creme Brulee

 Creme Brulee
This lightened-up classic from out Test Kitchen is smooth and creamy with a pleasant vanilla flavor. Instead of broiling the sugary sauce on top, we used a foolproof stovetop method so the custard is evenly coated.
5 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 2/3 cup sugar, divided
  • 2 eggs
  • 2 egg whites
  • 1-1/2 cups 2% milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 tablespoons water

Directions

  • In a bowl, whisk together 1/3 cup sugar, eggs, egg whites, milk,
  • vanilla and salt; pour into five 6-oz. custard cups. Place cups in a
  • baking pan. Fill pan with boiling water to a depth of 1 in. Bake,
  • uncovered, at 325° for 25-30 minutes or until a knife inserted
  • near the center comes out clean. Remove from water bath. Cool for 10
  • minutes and refrigerate.
  • Before serving, in a heavy saucepan over medium heat, heat water and
  • remaining sugar until sugar is melted. Do not stir. When sugar is
  • melted, continue to cook until syrup is golden, about 5 minutes,
  • swirling pan occasionally. With a spoon, quickly pour over custards,
  • tilting cups to coat custard with syrup. Serve immediately.
  • Refrigerate leftovers. Yield: 5 servings.
Nutritional Facts: One serving (1 each) equals 183 calories, 3 g fat (2 g saturated fat), 91 mg cholesterol, 150 mg sodium,

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Creme Brulee (continued)

Nutritional Facts: 31 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.