Vanilla Bean Crème Brûlée

To prevent skins from forming while the custards cool, gently press plastic wrap to the top of each.

Yield: 4 servings (serving size: 1 crème brûlée)

Ingredients

• 2  cups  2% reduced-fat milk
• 3/4  cup  nonfat dry milk
• 1  vanilla bean, split lengthwise
• 1/2  cup  sugar, divided
• 4  large egg yolks
• Dash of salt

Preparation

Combine the first 3 ingredients in a medium saucepan. Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove milk mixture from heat. Cover and steep 30 minutes. Scrape seeds from vanilla bean into milk mixture; reserve bean for another use.

Preheat oven to 300°.

Combine 1/4 cup sugar, egg yolks, and salt in a medium bowl, stirring well with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly with a whisk. Strain mixture through a sieve into a bowl; discard solids.

Divide the mixture evenly among 4 (4-ounce) ramekins, custard cups, or shallow baking dishes. 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 25 minutes or until center barely moves when ramekin is touched. Remove ramekins from the pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

Sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve crème brûlée immediately or within 1 hour.

Note: If you don't have a kitchen blow torch, you can make the sugar topping on the stovetop. Place 1/4 cup sugar and 1 tablespoon water in a small, heavy saucepan. Cook over medium heat 5 to 8 minutes or until golden. (Resist the urge to stir, since doing so may cause the sugar to crystallize.) Immediately pour the sugar mixture evenly over cold custards, spreading to form a thin layer.

Nutritional Information

Calories:

262 (26% from fat)

Fat:

7.5g (sat 3.1g,mono 2.6g,poly 0.8g)

Protein:

11g

Carbohydrate:

37.8g

Fiber:

0.0g

Cholesterol:

224mg

Iron:

0.7mg

Sodium:

177mg

Calcium:

328mg