Prep 15 mins
Cook 45 mins
Crème Brulee is my favorite dessert, but most recipes are complicated and fattening. Here is a lowfat version from the weight watchers board. The poster credits the recipe to Art Smith from The Oprah Magazine.
- 1 vanilla beans or 1 teaspoon pure vanilla extract
- 2 cups skim milk
- 1 cup low fat egg substitute, like Egg Beaters
- 4 tablespoons granulated sugar
- 1⁄4 cup granulated sugar, for topping
- 1⁄2 pint raspberries
- Preheat oven to 325°. Cut vanilla bean in half lengthwise and take knife and scrape out all of the seed. Set aside. In a bowl, combine the milk, vanilla bean seeds (or extract), egg substitute and granulated sugar. Beat well. Pour the mixture through a sieve and strain well.
- Divide the raspberries evenly among six 4-ounce broiler-safe ramekins or custard dishes. Pour the custard mixture over the berries. Place the dishes in a 13-by-9 inch pan. Carefully pour boiling water into the pan until halfway up the sides of the dishes. Place in the oven and bake 40–45 minutes, until the custard centers are set but soft in the middle. Remove from the oven and allow the custard to cool. Place in the refrigerator and chill well, or even better, overnight.
- Preheat the oven broiler to high. Sprinkle sugar evenly over tops of custards. Place the cups on a baking sheet and broil 1 to 2 minutes until the sugar caramelizes (melts and browns slightly). You may have to move the custards around to get even caramelization. Refrigerate about 15 minutes to set.
- per serving: 132 calories, 1.7 grams fat.