Hazelnut Crème Brûlées

recipe
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.

Yield:

5 servings (serving size: 1 crème brûlée)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 1 Hour, 9 Minutes
Other: 5 Hours

Nutritional 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

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

Preparation

Preheat oven to 300°.

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.

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.

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.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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