Eating a traditional serving of Creme Brulee can bust anyone’s diet. This version cuts major calories by using fewer egg yolks than a traditional recipe, a sugar alternative, white chocolate and half and half instead of heavy cream.
- 2 cups half-and-half
- 1 1/2 cups whole milk
- 1/3 cup plus 8 teaspoons Lite and Sweet
- 1 vanilla bean, split lengthwise and seeds removed
- 1/4 teaspoon salt
- 5 large egg yolks
- 3 tablespoons cornstarch
- 1/3 cup white chocolate chips
- In a medium saucepan, combine the half and half, whole milk, 1/3 cup Sweet and Light, salt, vanilla bean and vanilla seeds. In a bowl, whisk the egg yolks and cornstarch together. Gently pour in the egg yolk mixture into the half and half mixture and whisk to combine.
- Move an oven rack to middle position and set your oven to heat to 300 degrees F. On the stove, set the half and half mixture to boil over medium heat whisking constantly. When mixture begins to boil, turn the temperature to medium low and gently boil for about 1 minute, continuing to whisk constantly. Remove from heat.
- Place a fine mesh strainer over a mixing bowl (or large liquid measuring cup). Pour the custard through the strainer. Discard the vanilla bean left-overs. Pour the white chocolate chips into the hot custard and whisk thoroughly to combine. Rinse out the cooking pot and fill it with hot water. Set the water to boil on high and cover it with a lid.
- Prepare the ramekins by placing a kitchen towel in the bottom of a high-rimmed roasting pan. Place the ramekins on top of the towel in the pan, spacing them to leave an open space. Gently pour the custard evenly into each ramekin. (And designate someone to lick the bowl, that stuff is yummy!)
- Open the oven and pull out the rack about halfway. Set the roasting pan on the rack. Slowly pour the boiling water from the stovetop into the space you left between the ramekins, until the water is a little more than half way up the sides of the ramekins.
- Bake for about 20 minutes or until the custard is just set. (I wiggle the pan a bit and watch the center of a custard. If it wiggles too it’s not set up yet.) Remove and set the ramekins to cool on a wire rack for about 2 hours. Then cover with plastic wrap and move to the fridge to chill for at least 4 hours.
- When ready to serve, remove the plastic wrap and blot any condensation liquid with a paper towel. Sprinkle one teaspoon of turbinado sugar over the custard. Gently melt with a kitchen torch. Garnish with berries if desired and serve.
- Category: Dessert
- Cuisine: French
- Serving Size: 6 oz ramekin