Publisher Photo
Publisher Photo
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.
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 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.
Originally published as Creme Brulee in Light & Tasty April/May 2004, p62

Nutritional Facts

1 each: 183 calories, 3g fat (2g saturated fat), 91mg cholesterol, 150mg sodium, 31g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

  • 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
  1. 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.
  2. 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.
Originally published as Creme Brulee in Light & Tasty April/May 2004, p62

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Reviews forCreme Brulee

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angieact1 User ID: 1990802 67807
Reviewed Jan. 11, 2014

"This was a hit with my husband. We are on a healthy diet and this fit the bill."

MY REVIEW
hicksy User ID: 3436548 108266
Reviewed Nov. 15, 2008

"I have been baking this for the recommended time and it is still not done. Does it need to be cooked on the stove first, like other creme brulee recipes?"

MY REVIEW
mary therese User ID: 3447144 132422
Reviewed Oct. 6, 2008

"We usually cook the caramel in the same pan that we pour, later on, the cream in. Then we follow the same procedure of putting the tray in the oven. this will make the unique taste of the caramel blend in with the cream. Try it, you won't regret it."

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