Vanilla Bean Crème Brûlée

Vanilla Bean Crème Brûlée
 
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Nutrition Information
  • Serves: 6
  • Serving size: 1 custard
  • Calories: 185
  • Fat: 5.2g
  • Saturated fat: 2.1g
  • Carbohydrates: 24.7g
  • Sodium: 177mg
  • Protein: 10g
  • Cholesterol: 155mg
Ingredients
  • 4 large egg yolks
  • 1 teaspoon granulated sugar
  • ⅛ teaspoon salt
  • 2 cups 2% reduced-fat milk
  • 1 (3-inch) piece vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • 3 tablespoons granulated sugar
  • ¾ cup nonfat dry milk
  • ¼ cup packed light brown sugar
  • 1½ teaspoons water
Instructions
  1. Preheat oven to 300°.
  2. Combine first 3 ingredients in a medium bowl; stir well with a whisk. Set aside.
  3. Pour reduced-fat milk into a medium saucepan. Scrape seeds from vanilla bean; add seeds, bean, 3 tablespoons granulated sugar, and dry milk to pan. Heat mixture over medium heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally with a whisk. Discard bean.
  4. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Divide milk mixture evenly among 6 (4-ounce) ramekins or custard cups. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 1 hour or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
  5. Combine brown sugar and water in a 1-cup glass measure. Microwave at HIGH 30 seconds; stir until sugar dissolves. Microwave at HIGH 60 seconds; pour evenly over each dessert, quickly tipping ramekins to coat tops of brûlées. (There will be a thin layer of melted sugar.)
  6. Let harden.

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bipolarme

bipolarme

Living with type 1 bipolar disorder, PTSD (due to childhood trauma), Rapid Cycling, and Seasonal Affective Disorder. Writing about my life experiences.

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