I saw yesterday within the Dan Tana's restaurant menu "Low-fat Creme Brulee" Has anyone tried it? Is it upright?
Answers:
Yes, it can be exceptionally upright. If made near first-rate ingredients you can enjoy an reasonable product.
Want to try to clear it at home? Here's a great recipe, from Oprah's show, no smaller number!
INGREDIENTS
1 vanilla bean or 1 teaspoon of pure vanilla extract
2 cups 2% milk
1 cup low flabby egg substitute, approaching Egg Beaters
4 tablespoons granulated sugar
1/4 cup granulated sugar for topping
1/2 pint raspberries
Preheat oven to 325°. Cut vanilla bean surrounded by partly lengthwise and filch blade and chafe out adjectives of the core. Set aside. In a bowl, combine the milk, vanilla bean seed (or extract), egg substitute and granulated sugar. Beat okay. Pour the mixture through a sieve and strain in good health.
Divide the raspberries evenly among six 4-ounce broiler-safe ramekins or custard dishes. Pour the custard mixture over the berries. Place the dishes within a 13-by-9 inch jar. Carefully pour boiling sea into the container until in the middle up the sides of the dishes. Place surrounded by the oven and scorch 40–45 minutes, until the custard centers are set but soft contained by the middle. Remove from the oven and allow the custard to cool. Place surrounded by the refrigerator and chill okay, or even better, overnight.
Preheat the oven broiler to lofty. Sprinkle sugar evenly over tops of custards. Place the cups on a baking sheet and broil 1 to 2 minutes until the sugar caramelizes (melts and browns slightly). You may hold to move the custards around to gain even caramelization. Refrigerate roughly 15 minutes to set.
Other Answers:
o GAWD! what's the point of THAT!
"My Big Bear Ron" - my sentiments exactly! LOL!
There's a recipe here, but I'm not gonna try it: http://www.gourmetsleuth.com/lowfatcremebrulee.htm
seriously...what's the point? if you're going to hold creme brulee, it should purely be a special incident or every once surrounded by a while entity anyway, so why NOT move about for the unadulterated item?? speaking as a pastry chef, that's of late WRONG!! :)