I was skeptical of making a lower calorie creme brulee, but this turned out amazing! I doubled the amount of sugar and added a little more vanilla bean. It came out as a sweet custard with perfect texture. It also took a little longer to cook, and I used just granulated sugar and a kitchen torch to get my hard sugar topping. Will definitely make again!!
Vanilla Bean Crème Brûlée
This elegant dessert calls for just 5 ingredients, making it as budget-friendly as it is delicious!
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- Calories: 262
- Calories from fat: 26%
- Fat: 7.5g
- Saturated fat: 3.1g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.8g
- Protein: 11g
- Carbohydrate: 37.8g
- Fiber: 0.0g
- Cholesterol: 224mg
- Iron: 0.7mg
- Sodium: 177mg
- Calcium: 328mg
- 2 cups 2% reduced-fat milk
- 3/4 cup nonfat dry milk
- 1 vanilla bean, split lengthwise
- 1/2 cup sugar, divided
- 4 large egg yolks
- Dash of salt
- Combine the first 3 ingredients in a medium saucepan. Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove milk mixture from heat. Cover and steep 30 minutes. Scrape seeds from vanilla bean into milk mixture; reserve bean for another use.
- Preheat oven to 300°.
- Combine 1/4 cup sugar, egg yolks, and salt in a medium bowl, stirring well with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly with a whisk. Strain mixture through a sieve into a bowl; discard solids.
- Divide the mixture evenly among 4 (4-ounce) ramekins, custard cups, or shallow baking dishes. 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 25 minutes or until center barely moves when ramekin is touched. Remove ramekins from the pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
- Sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve crème brûlée immediately or within 1 hour.
- Note: If you don't have a kitchen blow torch, you can make the sugar topping on the stovetop. Place 1/4 cup sugar and 1 tablespoon water in a small, heavy saucepan. Cook over medium heat 5 to 8 minutes or until golden. (Resist the urge to stir, since doing so may cause the sugar to crystallize.) Immediately pour the sugar mixture evenly over cold custards, spreading to form a thin layer.
To prevent skins from forming while the custards cool, gently press plastic wrap to the top of each.
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