Hip Hip Brulee 104 Calorie Creme Brulee Recipes

CLASSIC CREME BRULEE

Steps:

• In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.

HG'S 104-CALORIE CREME BRULEE - WW POINTS = 2

Steps:

• Preheat oven to 325 degrees. In a medium pot, combine milk, half & half, and brown sugar. Bring to medium heat on the stove. Stir and cook until the sugar has dissolved and mixture is hot. Stir in the powdered creamer, blending well. Remove from heat.
• In a large bowl, mix the egg substitute and vanilla extract together. Gradually whisk in the hot milk mixture. Set four 4-ounce baking ramekins or custard cups in a deep baking dish. Evenly distribute the custard mixture into the cups.
• Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on yourself!). The water should come about halfway up the outsides of the custard cups. Carefully transfer pan to the oven, and bake for about 28 minutes, until custards are set.
• Remove from the oven, allow to cool, and then refrigerate custard cups until completely chilled. Once ready to serve, top each custard cup with 1 teaspoons white sugar. Using a hand-held butane kitchen torch, caramelize the sugar (in other words, blast with fire 'til browned).

CROCK POT CREME BRULEE

Steps:

• In a bowl, whisk together the egg yolks and sugar. Whisk in the cream and vanilla.
• Divide among 4-6 small ramekins, or 1 large one, and put it/them in your CrockPot. Pour hot water around them so that it comes about halfway up the sides of the ramekins. Cover and cook on high for 2 hours, or until set but still slightly jiggly in the middle. Take them out and let cool. Refrigerate for a few hours or overnight, until nice and cold.
• Sprinkle an even layer of sugar over each dish and caramelize with a torch or transfer to a cookie sheet and place under the broiler in the oven for about 2 minutes, just until the sugar is caramelized and golden. Turn the sheet around if you need to to help them caremelize evenly. Refrigerate again, or just let them sit on the countertop while you eat dinner or make coffee, just until the sugar is set and crackly.

HAZELNUT CREME BRULEE

Steps:

• preheat oven to 300.
• in a large bowl, whisk together egg yolks and 1/3 cup of sugar until the sugar has dissolved and the mixture is thick and pale yellow.
• add cream, creamer, syrup and vanilla,and continue to whisk until well blended.
• strain into a large bowl, skimming off any foam or bubbles.
• divide mixture among 6 ramekins or custard cups.
• place a paper towel in the bottom of a 9 by 13 inch baking dish so the ramekins do not slide.
• put the ramekins on the paper towel.
• to make a water bath pour look warm water into pan until about halfway up the side of the ramekins.
• bake until set around edges but still a little loose in the very center (think jello), about 40 to 50 minutes.
• remove from oven and let cool in water bath chill for at least 2 hours or up to 2 days.
• when ready to serve, sprinkle about 2 teaspoons of superfine sugar over each custard.
• for best results use a hand held torch to melt and lightly brown sugar.
• rechill custard for a few minutes before serving.
• if you do not have a torch place under a broiler until sugar melts.

GRAND MARNIER CREME BRULEE

Steps:

• Preheat oven 300 degrees.
• Whisk yolks and sugar until thick and pale yellow. Set aside.
• In saucepan, heat cream. Temper into yolks. Simmer on low, stirring constantly until thickened and coats spoon. Do not over heat.(170 degrees).
• Remove from heat and whisk in Grand Marnier and vanilla.
• Pour mixture into individual ramekins.
• Place ramekins in large baking dish. Pour water around ramekins until half way up sides.
• Bake 300 for 45 minutes.
• Remove ramekins from water bath and chill at least 3 hours or overnight.
• To serve: Sprinkle with brown sugar. Place under broiler until sugar starts to bubble and color.

LOW FAT CREME BRULEE

Steps:

• 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.

CREME BRULEE - LOW FAT

Steps:

• Preheat oven to 325.
• Gradually stir milk into milk powder.
• Stir in egg substitute, 1/3 c splenda, and vanilla.
• Pour mixture into custard cups.
• Bake in pan filled with hot water to 1" deep about 35 minutes, until custard is set.
• Chill.
• Sprinkle 1/2 tsp sugar over top of each custard and place cups on baking sheet.
• Broil 4" from heat until sugar is caramelized.
• Serve with fresh raspberries.