Low-Fat Crème Brûlée

I'm afraid that I'm an advocate of using real cream, real butter, and making rich and delicious food. It's difficult for me to accept that my doctor says I need to cut back on these things. Still, I insist on including the original recipe so that if you want to make truly fabulous Crème Brûlée as a special treat, following my heavy cream recipe won't hurt once in a while.

However, it's nice to have this alternative. It cuts the calories from about 450 down to 120 per serving and cuts the fat down from 35 grams to only 1.5.











Mir's Original Recipe:

2 cups heavy cream
1/2 cup of sugar
1/2 tsp vanilla
8 egg yolks
sugar for top

New and Skinny Recipe:

2 cups 2% Milk
1/4 cup sugar
1/2 tsp vanilla
1 cup Egg Beaters (or other brand of low-fat egg substitute)
sugar for top

Preheat oven to 325ºF. Add sugar to Egg Beaters and whisk together


Scald milk and whisk into the eggs & sugar one Tbsp at a time


Pour Egg & Milk mixture into eight 7-oz ramekins then place the ramekins into a 9X13" pan.


Boil some water and then carefully pour the water into the bottom of the baking pan.


Bake for 45 minutes or until set


Sprinkle the tops with sugar (I used about 1/4 cup over all)


Use a kitchen torch to crystallize the sugar. If you don't have a kitchen torch, place the ramekins under a broiler and cook until the sugar bubbles.


Eat, enjoy and feel skinny