Best 4 Dieters Dream Creme Brulee Recipes

CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

CHAI CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Heat cream in a 1-quart, covered saucepan over medium heat until scalded, 4 to 5 minutes. An instant-read thermometer inserted into the center of the cream should read 180 degrees F (82 degrees C).
• Add tea bags, ginger, cinnamon stick, cardamom, and cloves. Turn off the heat, cover, and steep for 5 to 8 minutes.
• Meanwhile, whisk egg yolks, 3 tablespoons plus 1 3/4 teaspoon sugar, vanilla, and salt together in a bowl until combined and sugar has dissolved.
• Strain tea bags, cinnamon stick, and ginger from the cream, extracting as much cream as possible from the tea bags.
• Pour some of the hot cream into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until custard is thick and smooth, 2 to 3 minutes.
• Divide custard evenly among four 4-ounce ramekins. Place ramekins in a paper towel-lined baking pan. Pour hot water into the baking pan until halfway up the sides of the ramekins.
• Bake in the preheated oven until custard is set around the edges and jiggles slightly in the center when gently shaken, 45 to 50 minutes. Carefully remove from the oven and let cool to room temperature, about 30 minutes. Transfer to the refrigerator to chill for at least 2 hours.
• Sprinkle 1 teaspoon turbinado sugar over each ramekin, shaking gently to cover the surface evenly. Use a kitchen torch to caramelize the sugar until all crystals are evenly melted. Allow surface to harden before serving.

IRISH CREAM CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
• Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
• Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
• Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
• Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
• Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.

DIETER'S DREAM CREME BRULEE

Steps:

• Preheat the oven to 300 and arrange 4 4 oz. ramekins in a baking pan large enough to hold a water bath up to halfway up the ramekins.
• In a small saucepan over low heat (or in a double boiler) simmer the evaporated milk and the vanilla bean until the surface begins to shimmer and a slight skin forms. Do not allow to boil. If you don't have a vanilla bean it's ok. The vanilla just brings out the sweet flavor a little bit.
• While the milk is simmering, combine the egg whites, extracts (or whatever flavorings you choose), sweetener, and the salt. Try not to whisk quickly since you don't want the egg whites to foam. I use two forks, and scissor the tongs together to try to break up the membrane in the egg whites. Try to combine all of the ingredients as best as possible as you want to eliminate lumps in the final custard.
• Once the surface of the warmed milk has begun to shimmer, turn the heat off and allow to cool a bit so as not to cook the eggs.
• Pour the cooled milk mixture through a strainer into the egg mixture and mix together gently. Rinse the vanilla bean and save for future use. Note: You may want to pour the custard mixture through a fine sieve or collander several times to discard some of the larger chunks of egg membrane and other various lumps and irregularities.
• Once the mixture is strained to your satisfaction, evenly distribute it into the four ramekins and fill the pan up to halfway up the sides of the ramekins with water.
• Cover loosely with foil and Bake for about 40-50 minutes. Watch them closely, and do not overbake. When done, the custards should still be kind of wobbly in the center. The less time they bake the softer your custard will be, and because of the egg white substitution baking them too long will cause the custard to "Curdle."
• Once done, Remove the pan from the oven and allow the ramekins to cool in the water bath. Cover with plastic wrap and refrigerate for at least 2 hours.
• To serve: In a small bowl, mix together the sugar and brown sugar to make your brulee sugar. Remove the ramekins from the fridge and sprinkle a teaspoon of the mixture evenly on the top of each custard. If you have a culinary torch, use it to caramelize the brulee sugar. Try to caramelize the sugar quickly and evenly so the custards remain cool. If you don't have a culinary torch, a preheated broiler or salamander will work fine. Just place the custards as close to the flame as possible for about 30 seconds or so. Watch closely, and do not over broil or the custards and the sugar will burn. :(.
• Keep in mind that this dessert will have a slightly grainy texture as compared to a typical creme brulee recipe, but this one's actually ok for a night time treat -- even if you're watching your waistline! :) Have fun and enjoy!