Give yourself a break and make these truly decadent desserts the day before your guests arrive. Before serving, sprinkle each custard with sugar and caramelize the top for a delicious combination of warm, crunchy topping and cool, rich custard. Or simply top with a dollop of reduced-calorie whipped topping.

Recipe by Oxmoor House January 2005

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Credit: Oxmoor House

Recipe Summary

cook:
48 mins
additional:
4 hrs
total:
5 hrs 3 mins
prep:
15 mins
Yield:
6 servings (serving size: 1 crème brûlée)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • Heat milk in a heavy saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove from heat; add chocolate, stirring occasionally, until chocolate melts. Stir in extracts.

  • Combine egg yolk and salt in a small bowl; stir well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide mixture evenly among 6 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch.

  • Bake at 300° for 40 minutes 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.

  • Sift 1 teaspoon sugar evenly over each custard. Holding a kitchen torch about 2 inches from top of each custard, heat sugar, moving torch back and forth, until sugar is completely melted and caramelized. Top with 1 tablespoon whipped topping. Serve custards immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

200 calories; fat 13g; saturated fat 6.1g; protein 5.5g; carbohydrates 18.7g; cholesterol 235mg; iron 0.9mg; sodium 94mg; calories from fat 59%; fiber 1.2g; calcium 74mg.
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