Prep 10 mins
Cook 40 mins
Don't let the low fat fool you! This tastes like the higher fat versions and is a huge hit at dinner parties. You'll get ohhh and ahh's. This is one of my secret weapons, as I am trying to eat healthy. Nobody is the wiser unless I tell them!
- 2 cups nonfat milk
- 2 tablespoons nonfat dry milk powder (powder)
- 1 cup egg substitute
- 1⁄3 cup sugar (granulated)
- 1 teaspoon vanilla extract
- 1⁄4 cup granulated sugar (for the tops)
- Preheat oven to 350. Mix 1/2 cup nonfat milk with the dry milk. Whisk in remaining milk, egg, sugar, and vanilla. Blend Well.
- Strain into a large bowl, skimming off any foam or bubbles.
- Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around edges, but still loose in the center, about 40 to 50 minutes. Remove from oven and leave in water bath until cooled.
- Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
- When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.
- For best results, use a small, hand held torch to melt sugar.
- If you do not have a torch, place under boiler until sugar melts.
- Re chill custards for a few minutes before serving.
- Serves 6.
I follows the recipe exactly but it just tasted mostly like eggs. We did not like it
I tried this recipe a while ago, but saved it to make again. I will be making it again tonight. I am a big fan of crem brulee and I could hardly even tell that this was a low fat recipe. Plus, it is crazy easy to make. I also used whole egg, but followed the recipe the rest of the way. I can't wait to have it again tonight!!
This is a terrific recipe, more so since its low cal. Substituted whole egg, otherwise followed recipe as is. Used the shallow ramekins. After an hour it was firm and did not wobble. So watch the brulee after 45 min. Perfect and so simple.