Last weekend I visited these bulletin boards for my first time. Today, I'm trying to go back and look up the reply I posted offering some one a low-fat creme brulee recipe. Well, the bulletin board has changed and I do not know if anyone requested my recipe. I've decided to type it below, so hope someone enjoys it! By the way, you do not need a torch to "burn" the top. I prefer to broil it (without the pan of ice as the recipe suggests), but we do use our torch since you do not have to heat the entire oven a second time.
To all who enjoy creme brulee, here it is:
White Chocolate Creme Brulee
(Jan/Feb 1998 American Health magazine from the Spa at Doral, Miami, FL)
Serves 8
4 large egg whites
1 large egg
1/2 cup plus 8 tsp. granulated sugar
2 cups evaporated skim milk
1 tbsp. arrowroot
3oz. white chocolate, finely chopped
1. Preheat oven to 350 degrees F. Whisk egg whites, egg and 1/4 cup sugar in a large bowl until well blended but not stiff, about 1 minute.
2. In a heavy-bottomed, medium saucepan bring milk, 1/4 cup sugar and arrowroot to a boil over medium heat. Cook, stirring, until slightly thickened. Reduce heat to low, gradually add white chocolate and stir until melted. in a slow, steady stream, add white chocolate mixture to the egg mixture, whisking constantly.
3. Evenly divide the mixture among 8 4-oz. ramekins or custard cups, arrange them in a roasting pan and add enough boiling water to the pan to come halfway up the sides of the ramekins. Bake until set in center, about 35 minutes. Remove the pan from the oven an cool ramekins on a wire rack. Cover surfaces of ramekins with plastic wrap; refrigerate until very cold.
4. About half an hour before serving the creme brulee, heat the broiler. Evenly sprinkle each serving with 1 tsp. sugar, and return the ramekins to the roasting pan. Add enough ice water to the pan to come halfway up the sides of the ramekins. Broil 3 inches from heat, rotating pan if necessary, 2 to 3 minutes, or until sugar is melted and a thick dark amber color. Cool the custard in the water for 5 minutes. Remove from pan and serve, or refrigerate 20 minutes before serving, if desired.
Nutritional information:
192 calories per serving (18% from fat)
8g protein
32g carbohydrate
0g fiber
4g fat (2g saturated fat)
31mg cholesterol
212mg calcium
0mg iron
118mg sodium
Enjoy!
Melanie
