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Sprinkle 1 1/2 to 2 tsp. remaining sugar evenly over each ramekin. Fill a large roasting pan or 15- x 10- x 1-inch jelly-roll pan with ice; arrange ramekins in pan. Broil 5 inches from heat 3 to 5 minutes or until sugar is melted and caramelized. Let stand 5 minutes. Garnish, if desired.

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ryeaxl January 13, 2009

wonderful recipe! i love creme brulee, and this version is great. for the topping bit, i sprinkle a teaspoon of brown sugar on top of the custard and put it under the grill for a minute. it gives a great crispy topping.

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angis July 07, 2007

We loved this simple dessert, even though I didn't let it sit in the refrig for 24 hours, but did make it in the morning to have for supper - so more like 10 hours in the frige. The berries I used was a combination of strawberries, blueberries, raspberries and blackberries-yum-- perfect summer dessert. On I used 2% milk and full fat sour cream and skipped the topping as suggested. Thanks for sharing this delicious low cal /low fat dessert recipe which we will be having often this summer!

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ellie_ July 04, 2007
Fruit Custard Brulee (Ultra Light)