Raspberry creme brulee
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk, non-fat |
| 2 | tablespoons | Dry milk powder, non-fat |
| ¾ | cup | Egg substitute |
| ⅓ | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
| 30 | Raspberries, fresh | |
| 3 | teaspoons | Sugar |
Directions
Preheat oven to 325. Gradually stir milk into milk powder. Stir in egg substitute, ⅓ c sugar, and vanilla.
Place 5 raspberries in bottom of each of six 6-oz custard cups. Top with custard mixture. Bake in pan filled with hot water to 1" depth about 35 minutes, until custard is set.
Chill. Sprinkle ½ t sugar over top of each custard and place cups on baking sheet. Broil 4" from heat until sugar is caramelized.
Per serving: 141 cal, 127 mg sodium, 2 mg cholesterol, 2 g fat, 13% of calories from fat, 25 g carbohydrates, 7 g protein.
From the Houston _Chronicle_ MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005