Hazelnut Crème Brûlées

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

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Recipe Time

Cook Time:
Prep Time:
Other: 5 Hours

Nutritional Information

Amount per serving
  • Calories: 198
  • Fat: 4.9g
  • Saturated fat: 2.1g
  • Protein: 8.6g
  • Carbohydrate: 27.6g
  • Cholesterol: 169mg
  • Iron: 0.5mg
  • Sodium: 164mg
  • Calories from fat: 23%
  • Fiber: 0.0g
  • Calcium: 255mg

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

  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.
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