Raspberry Creme Brulee(Light)

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.

Submitted 6/13/05.
Source: McCalls: Sept. '96
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Raspberry Creme Brulee(Light)