This is a lower fat, lower calorie version of the classic creme brulee, but it still has the requisite caramelized sugar crust.
4 large eggs
1 1/2 cup (12 ounce/360ml) evaporated 2% milk
1/3 cup Splenda (or you can use table sugar, if you want)
2 teaspoons vanilla extract
6 teaspoons brown sugar, divided.
- Preheat oven to 325F
- Whisk first four ingredients ingredients together.
- Pour mixture evenly into six 6 ounce (180ml) ramekins. Place ramekins into a 9×13 baking dish. Pour boiling water carefully into the dish to a 1 inch depth (or halfway up the sides of the ramekins.) NOTE: I poured the water into the dish, to about 1/2 inch, then carefully placed the ramekins into the water. To me, it seemed easier and less likely to have a problem.)
- Bake 30-35 minutes or until gently set in the center (It will be “wiggly” but not soft.)
- Remove to wire rack and cool for 10 minutes, then refrigerate several hours (overnight is better.)
- The next day, you have two options. A) Preheat boiler, sprinkle 1 teaspoon brown sugar evenly over each, and place under broiler, 4-6 inches from heat, until caramelized. This is 5-6 minutes, but watch carefully. B) Sprinkle with brown sugar and use a small propane torch to brown the sugar (faster and less likely to burn.)
- Return to fridge for 5-10 minutes so the sugar crystallizes.
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