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Raspberry Creme Brulee(Light) Recipe | |
French Dessert | |
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Ingredients:
1 cup fresh raspberries, plus more for garnish,(optional)1/3 cup granulated sugar 2 Tbs.+2 tsp. cornstarch 2 cups low-fat milk(1%) 1/2 vanilla bean, split lengthwise 1/2 cup egg substitute, thawed if frozen 2 Tbsp. nonfat sour cream 8 tsp. packed light-brown sugar
Directions:
Divide 1 cup of the raspberries equally among 4 (1/2 cup) ramekins or custard cups.In small saucepan, whisk sugar, cornstarch and milk to blend. With tip of small knife, scrape seeds from vanilla bean into mixture; add bean pod. Over medium-low heat, slowly bring to boil, whisking constantly. Boil one minute. While whisking, gradually add egg substitute. Cook 2 to 3 minutes, whisking until thickened and bubbling. Strain custard through wire-mesh sieve into medium bowl; discard bean pod. Whisk in sour cream until smooth and well blended. Spoon into ramekins, dividing equally; using rubber spatulas, smooth and level tops. Cover and chill for at least 3 hours or until very cold. Preheat broiler. Place 1 of the ramekins on small baking sheet. Place 2 tsp of the brown sugar into small wire-mesh sieve. with fingertip, rub sugar against sieve to sift evenly over top of custard, covering completely. Broil 4-inches from heat source, rotating baking sheet, for about 1 minute or until sugar is melted and carmelized. Repeat with remaining ramekins and brown sugar. Garnish tops with whole raspberries, if desired. Serve custard, in ramekins, immediately. Makes 4 servings. Per serving: 208 calories, 9 g protein, 38 g carbohydrate, 3 g fat, 5 mg cholesterol, 126 mg sodium
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