 |
|
| Hazelnut Crème Brûlées | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
| |
| Other: | Ingredients: |
| Time: Prep Time: 10 mins Cook Time: 1 h 9 mins Difficulty: easy Serving Size: 5 |
1 1/2 cup(s) milk, reduced-fat (2%) 3/4 cup(s) milk, fat-free, powdered 1/2 cup(s) creamer, non-dairy, fat-free, hazelnut-flavored, (such as Coffee-mate) 1 teaspoon vanilla extract 1/8 teaspoon salt 4 large egg yolk(s) 2 tablespoon liqueur, hazelnut-flavored, (such as Frangelico) or fat-free hazelnut liquid nondairy coffee creamer 1/4 cup(s) sugar 1 tablespoon water |
| Instructions: | |
|
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. | |
 | |
Linear Mode
