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Low-Fat Crème Brulee with Raspberries

A match made in heaven.



  • 1/4
    granulated sugar for topping
  • 4
    granulated sugar
  • 2 cups 2% milk
  • 1
    low fat egg substitute, like Egg Beaters
  • 1 vanilla bean or 1 teaspoon of pure vanilla extra
  • 1/2 pint raspberries or strawberries


Preheat oven to 325 deg. 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. Make it a day before. Enjoy.  

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2012-02-06 10:57 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

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