Ginger Brulee

Oxmoor House


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1 tablespoon peeled, minced gingerroot
1 tablespoon sugar
1/4 cup plus 1 tablespoon water
3/4 cup skim milk
1/2 cup frozen egg substitute, thawed
1/4 cup sugar
2 tablespoons instant nonfat dry milk powder
1 teaspoon vanilla extract
Vegetable cooking spray
1 teaspoon brown sugar


Combine first 3 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until mixture is reduced by half. Remove from heat, and strain mixture, reserving liquid; discard ginger.

Combine ginger liquid, milk, and next 4 ingredients in a small bowl; beat at medium speed of an electric mixer until blended. Pour mixture evenly into 2 (8-ounce) ramekins coated with cooking spray. Place ramekins in an 8-inch square pan. Add hot water to pan to depth of 1 inch. Bake at 325° for 55 to 60 minutes or until set. Remove ramekins from water, and cool 15 minutes. Cover and chill thoroughly.

Sprinkle 1/2 teaspoon brown sugar over top of each custard. Place ramekins on a baking sheet. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until sugar melts. Serve immediately. Yield 2 servings.

Created date

August 2009

Nutritional Information

Calories 225
Caloriesfromfat 2 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 11.8 g
Carbohydrate 42.8 g
Fiber 0.0 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 179 mg
Calcium 0.0 mg