Bake and refrigerate this dessert the night before, so all you need to do is add and caramelize the sugar topping before serving dinner.
1 cup 2% reduced-fat milk
6 tablespoons nonfat dry milk
Dash of salt
1 (1-inch) orange rind strip
1 (1-inch) piece cinnamon stick
1/4 teaspoon vanilla extract
1/4 cup granulated sugar, divided
2 large egg yolks
How to Make It
Preheat oven to 300°.
Combine milk, dry milk, and salt in a small saucepan over medium heat. Heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally. Remove from heat; stir in orange rind and cinnamon stick. Cover and let steep 10 minutes. Strain milk mixture through a sieve into a bowl; discard solids. Stir in vanilla extract.
Combine 2 tablespoons sugar and egg yolks in a medium bowl; stir well with a whisk to combine.
Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide milk mixture evenly between 2 shallow (6-ounce) dishes. Place dishes in a 13 x 9–inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 40 minutes or until center barely moves when dish is touched. Remove dishes from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
Sift remaining 2 tablespoons sugar evenly over the top of brûlées. Holding a kitchen blowtorch 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 within 1 hour.
I didn't find the custard too sweet, although other people I've made it for also commented on the sweetness of the dessert. The cinnamon orange flavour barely came through in the finished product, I would suggest maybe soaking both the stick and the rind in the milk overnight to get a good flavour. But this recipe came out delicious even without the cinnamon orange flavour.
This recipe seemed to mimic the custard flavors of crema catalan and I was looking forward to serving this lightened version after Christmas dinner. Luckily I did a test-run yesterday. The (pre-caramel) custard was too sweet and the orange-cinnamon indistinct. Re-do involved putting the rind and cinnamon in the milk as it warmed and reducing the sugar from 1tbs/egg yolk to 2tsp/egg yolk.
So delicious! I doubled the recipe which made 5 as another reviewer stated. Used soy milk instead of dairy milk. This substitution caused the baking time to increase quite a bit - had to keep checking to see if they had jelled. I don't have a torch so I achieved the carmelized sugar topping by broiling the creme brulees on a cookie sheet for about 2 minutes. Need to watch them closely so they don't burn. This is an easy recipe so now we can make these often.
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