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Prep Time: 10 Minutes Cook Time: 69 Minutes |
Ready In: 79 Minutes Servings: 5 |
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Once you shatter the caramelized sugar shell and sink your spoon into the cool, silky-smooth custard, you'll see why this recipe received our Test Kitchens' highest rating. Work quickly and pour the caramelized sugar into a paperthin layer over the chilled brûlées. Ingredients:
1 1/2 cups 2% reduced-fat milk |
3/4 cup nonfat dry milk |
1/2 cup fat-free hazelnut liquid nondairy coffee creamer (such as coffee-mate) |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
4 large egg yolks |
2 tablespoons frangelico (hazelnut-flavored liqueur) or fat-free hazelnut liquid nondairy coffee creamer |
1/4 cup sugar |
1 tablespoon water |
Directions:
1. Preheat oven to 300°.
2. Combine first 5 ingredients in a bowl; stir well with a whisk. Place egg yolks in a medium bowl; stir with a whisk until smooth. Gradually whisk milk mixture into egg yolks. Stir in liqueur. Divide mixture evenly among 5 (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.
3. Bake at 300° for 1 hour or until center barely moves when ramekin is touched. Remove ramekins from pan, and cool completely on a wire rack. Cover ramekins, and chill at least 4 hours or overnight.
4. Place sugar and water in a small, heavy saucepan over medium-high heat; cook 9 to 10 minutes or until golden. Immediately pour caramelized sugar evenly over cold custards to form a paper thin layer on tops of custards. Serve immediately.
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