Light Amaretto Crème Brulee

5 4-6oz custard cups or ramekins lightly sprayed with cooking spray
1 tablespoon water
1/4 cup plus 2 tablespoons sugar
2 cups fat free half and half, Land O’Lakes or other brand divided
½ tablespoon cornstarch
1 egg plus 2 egg whites
1 tablespoon Amaretto Liquor or 2 teaspoons almond extract
½ teaspoon vanilla
5 tablespoons sugar

1. Combine cornstarch in a small container with 2 tablespoons fat free half and half or skim milk stirring until combined, set aside. Pour 1 cup half and half into a small saucepan and heat over medium stirring frequently with a wire whisk until milk begins to steam and gently boil, add cornstarch to half and half and whisk together continuing to cook until half and half thickens, remove from heat and set aside. Watch carefully while cooking as half and half will scorch easily.

2. Preheat oven to 325º F. Combine remaining ¼ cup plus 2 tablespoons sugar with egg, egg whites, amaretto liquor and vanilla extract in an medium bowl; beat well with a wire whisk. Add remaining cup half and half whisking all ingredients together until blended. Add cornstarch-thickened half and half to mixture and blend together gently. Do not beat rapidly, as mixture will become foamy.

3. Pour mixture through a fine sieve into a clean bowl, then divide mixture between the 5 prepared cups; place cups in a large, shallow pan. Add hot water to pan to a depth of 1 inch. Bake for 1 hour and 10 minutes or until a knife inserted near center comes out clean. Remove cups from water and let cool.

4. Chill custards until set, 2 hours to overnight. A few hours before serving sprinkle 1 to 1½ tablespoons sugar evenly over top of each custard. After caramelizing, chill custards until ready to serve. If making one large custard sprinkle 1/3 to ½ cup sugar over top. Serve each custard topped with a teaspoon of candied almonds.

• Method 1: Preheat broiler and set custard under broiler as close to heat as possible. Broil until browned, but not burned watch very carefully; should take 1 to 1 ½ minutes. Turn frequently to keep spots from burning.

• Method 2: Using a cook’s torch move flame evenly over tops of custard until sugar has melted and evenly browned.

Note: a small 1-quart baking dish or flan pan may be used instead of individual cups. Pour all of caramelized sugar into bottom of pan or dish, tipping to cover bottom and increase baking time to 1 hour and 45 minutes.

Candied Almonds
1/3 cup sliced almonds
2 tablespoons brown sugar
1 tablespoon egg white
Pinch salt

1. Preheat oven to 350 degrees. Spray baking sheet with non stick cooking spray. Put almonds in small bowl and toss together with sugar egg white and salt. Place nut mixture on baking sheet and bake for 5 minutes or until nuts are lightly browned. Remove from oven and cool.

Yield: 3 cups or 5 2/3 cup servings at approximately 220 calories; 1.8 grams total fat; 0.4 gram saturated fat; 43 milligrams cholesterol; 42 grams carbohydrate; 1 gram dietary fiber; 4.5 grams protein; 132 milligrams sodium.

Regular has 300 calories and 17 grams fat vs. 220 and 1.8 grams fat

Compare traditional recipe at19 grams total fat and 400 calories

Recipe from the cookbook, Lighten Up – The Art of Low Fat Gourmet Cooking by Mary E. Ross

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