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Hazelnut Crème Brûlées

Prep time 10 mins
Cook time 1 hr, 9 mins
Other time 5 hrs
Yield 5 servings (serving size: 1 crème brûlée)
Once you shatter the caramelized sugar shell and sink your spoon into the cool, silky-smooth custard, you'll see why this recipe received our Test Kitchens' highest rating. Work quickly and pour the caramelized sugar into a paperthin layer over the chilled brûlées.

Ingredients

  • 1 1/2 cups 2% reduced-fat milk
  • 3/4 cup nonfat dry milk
  • 1/2 cup fat-free hazelnut liquid nondairy coffee creamer (such as Coffee-mate)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons Frangelico (hazelnut-flavored liqueur) or fat-free hazelnut liquid nondairy coffee creamer
  • 1/4 cup sugar
  • 1 tablespoon water

Nutrition Information

  • calories 198
  • fat 4.9 g
  • satfat 2.1 g
  • protein 8.6 g
  • carbohydrate 27.6 g
  • cholesterol 169 mg
  • iron 0.5 mg
  • sodium 164 mg
  • caloriesfromfat 23 %
  • fiber 0.0 g
  • calcium 255 mg

How to Make It

  1. Preheat oven to 300°.

  2. Combine first 5 ingredients in a bowl; stir well with a whisk. Place egg yolks in a medium bowl; stir with a whisk until smooth. Gradually whisk milk mixture into egg yolks. Stir in liqueur. Divide mixture evenly among 5 (4-ounce) ramekins or custard cups. Place ramekins in a 13 x 9- inch baking pan; add hot water to pan to a depth of 1 inch.

  3. Bake at 300° for 1 hour or until center barely moves when ramekin is touched. Remove ramekins from pan, and cool completely on a wire rack. Cover ramekins, and chill at least 4 hours or overnight.

  4. Place sugar and water in a small, heavy saucepan over medium-high heat; cook 9 to 10 minutes or until golden. Immediately pour caramelized sugar evenly over cold custards to form a paper thin layer on tops of custards. Serve immediately.

Oxmoor House Healthy Eating Collection