|
|
| Cappuccino
Creme Brulee |
2 1/2 cups
Brown's Dairy fat free or lowfat milk
|
4 large egg
yolks
|
1/3 cup plus
6 tbsp packed brown sugar
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1 tsp cornstarch
|
3 envelopes
vanilla-flavored Cappuccino mix
|
|
| 1.
Preheat oven to 350 degrees Fahrenheit. Put a kettle of water on to
heat for the water bath. |
| 2.
In a mixing bowl, whisk together egg yolks, 1/3 cup brown sugar and
cornstarch. Heat milk on the stovetop or in the microwave until steaming
hot, but not boiling. Add Cappuccino mix and stir well blended. Gently
whisk hot milk mixture into egg yolk mixture. |
| 3.
Divide custard among six 6 oz (3/4 cup) ramekins or custard cups.
Skim foam from top of custards. Place ramekins in a roasting pan or
large shallow baking dish. Pour in enough boiling water to come halfway
up sides of ramekins. |
| 4.
Bake for 35 to 45 minutes, or until edges are set, but center still
quiver. Remove from water; let cool on racks. Cover and refrigerate
until chilled, at least 2 hours, or for up to 2 days. |
| 5.
Preheat the broiler. Fill a roasting pan or shallow baking dish with
enough ice cubes to surround ramekins; nestle chilled custards among
ice cubes. Pat surface of each custard dry. Sprinkle each one evenly
with 1 tbsp of the remaining brown sugar. Broil until brown sugar
topping has melted and formed a crust, 2 to 5 minutes. (Rearrange
custards as needed and remove individual custards as soon as they
are ready.) |
| 6.
Refrigerate, uncovered, until chilled, about 1/2 hour, or for up to
1 hour. |
| Tip:
When you broil the sugar-topped custards, surround them with ice cubes.
This will prevent the heat of the broiler from overcooking the delicate
custards. |
| Makes
6 servings. |
| 220
calories, 5 grams fat, 15% DV calcium. |
