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Ginger Brulee

Yield

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Cooking Light Light Cooking for Two