Ingredientes para Raspberry Creme Brulee
- Nonfat Milk
- Non Fat Powdered Milk
- 1/2 cup egg substitute
- 1/3 cup granulated sugar + 1/2 teaspoon granulated sugar for topping
- 1 teaspoon vanilla extract
- Fresh Raspberries
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Cómo preparar Raspberry Creme Brulee
- In a medium bowl, whisk together 1/2 cup nonfat milk and 2 tablespoons nonfat milk powder until smooth.
- Whisk in 2 cups nonfat milk, 1/2 cup egg substitute, 1/3 cup granulated sugar, and 1 teaspoon vanilla extract.
- Gently place 5-7 fresh raspberries in the bottom of each of 6 (6-ounce) ramekins or custard cups.
- Pour the custard mixture evenly over the raspberries in each ramekin.
- Preheat oven to 325°F (160°C). Place the ramekins in a larger baking pan. Pour enough hot water into the pan to come about 1 inch up the sides of the ramekins (bain-marie).
- Bake for 35-40 minutes, or until the custard is just set around the edges but still slightly jiggly in the center.
- Carefully remove the ramekins from the water bath and let them cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the custard to fully set.
- Fifteen minutes before serving, sprinkle 1/2 teaspoon of granulated sugar evenly over the top of each custard.
- Place the ramekins on a baking sheet and broil 4 inches from the heat source, watching carefully, until the sugar is caramelized to a golden brown color (this will happen quickly!).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
86g
Fat
1g
Carbs
7g
