This low-fat brûlée recipe is made with reduced-fat cream cheese, egg whites, and evaporated skimmed milk and topped with fresh raspberries. Serve with a late-harvest California Riesling.
1/3 cup firmly packed light brown sugar
2 tablespoons cornstarch
3 egg whites, lightly beaten
1 egg, lightly beaten
1 (12-ounce) can evaporated skimmed milk
1 teaspoon vanilla extract
1 (8-ounce) tub reduced-fat cream cheese
1 1/2 cups raspberries
8 teaspoons light brown sugar
How to Make It
Combine first 5 ingredients in the top of a double boiler; stir well. Cook over simmering water 4 minutes or until thickened, stirring constantly with a wire whisk. Remove from heat; add vanilla and cream cheese, stirring until smooth. Gently fold in raspberries.
Spoon 1/2 cup cheese mixture into each of 8 (6-ounce) ramekins or custard cups. Cover and chill at least 4 hours.
Sprinkle each serving with 1 teaspoon brown sugar. Place ramekins on a baking sheet; broil 1 minute or until sugar melts. Serve immediately.