Hazelnut Creme Brulees

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Difficulty: easy

Ingredients

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

Directions

Preheat oven to 300F.

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.

Bake at 300F 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.

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.