Imagine cracking through a perfectly caramelized sugar crust to reveal a silky, creamy custard that's both decadent and diet-friendly. This isn't just another dessert – it's a French culinary miracle that proves you can have your crème brûlée and eat it too! Our low-fat version transforms the classic rich dessert into a lighter, guilt-free treat that will make your taste buds dance and your waistline thank you.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups low-fat milk
- 1/2 cup sugar
- 2 large egg whites
- 1 tablespoon vanilla extract
- 2 tablespoons brown sugar (for topping)
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that the oven is at the right temperature when you are ready to bake the crème brûlée.
- In a medium saucepan, combine 2 cups of low-fat milk and 1/2 cup of sugar. Heat the mixture over medium heat, stirring occasionally until the sugar has dissolved and the milk is warm but not boiling.
- While the milk mixture is heating, in a separate bowl, whisk together 2 large egg whites and 1 tablespoon of vanilla extract until well combined. Make sure to whisk thoroughly to incorporate air into the mixture, which will help create a light texture.
- Once the milk mixture is warm, slowly pour it into the bowl with the egg whites, whisking constantly to prevent the egg whites from cooking. This technique is known as tempering and is crucial for achieving a smooth custard.
- After combining the mixtures, strain the custard through a fine-mesh sieve into a large measuring cup or bowl. This will remove any lumps and ensure a silky texture.
- Divide the custard evenly among four ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help cook the custard gently and evenly.
- Carefully transfer the baking dish to the preheated oven and bake for about 40-45 minutes, or until the edges of the custard are set but the center is still slightly jiggly. The custard will continue to firm up as it cools.
- Once done, remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours or until completely chilled.
- When ready to serve, sprinkle about 1/2 tablespoon of brown sugar on top of each chilled custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you do not have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- Allow the caramelized sugar to cool for a minute before serving. This will create a hard shell that you can crack with a spoon to reveal the creamy custard underneath. Enjoy your low-fat crème brûlée!
Tips
- Temperature is Key: Ensure your oven is precisely at 325°F and use a water bath to create even, gentle heat.
- Tempering Technique: Pour hot milk into egg whites slowly while whisking to prevent scrambling and create a smooth custard.
- Strain for Silkiness: Always strain your custard mixture through a fine-mesh sieve to remove any potential lumps.
- Chilling is Crucial: Refrigerate for at least 2 hours to allow the custard to set completely.
- Caramelization Perfection: Use a kitchen torch for even sugar caramelization, or carefully broil if you don't have a torch.
- Serving Tip: Let the caramelized sugar cool for a minute before serving to create that signature crisp, crackable top.Pro Hack: For extra flavor, try infusing the milk with a vanilla bean or adding a hint of orange zest to elevate this classic dessert!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 5g
Fat: 2g
Saturated Fat: 1g
Cholesterol: 5mg
