Chocolate Crème Brûlée
If crème brûlée is your favorite restaurant dessert, you will be pleased to know how easy it is to make at home. This heart-healthy chocolate version has a surprise chocolate filling as a bonus.
- 3 cups fat-free half-and-half
- 1/2 cup unsweetened cocoa powder, sifted
- Egg substitute equivalent to 6 eggs, or 6 large eggs
- 2/3 cup sugar
- 3 tablespoons plus 1 teaspoon mini chocolate chips
- Scant 1/2 cup sugar
- 1 cup fresh raspberries
Preheat the oven to 325°F.
In a medium microwave-safe bowl, whisk together the half-and-half and cocoa (mixture will be lumpy). Cover with plastic wrap. Microwave on 100 percent power (high) for 1 to 1 1/2 minutes, or until the half-and-half is slightly warm. Whisk the mixture again to help dissolve the lumps.
Whisk in the egg substitute and 2/3 cup sugar. Pour 1/2 cup mixture into each of ten 6-ounce broiler-safe custard cups.
Spoon 1 teaspoon chocolate chips into the middle of each custard cup. Place the custard cups on a 17 x 12 x 1-inch rimmed baking sheet or large baking pan. Fill the baking sheet half full with warm water, or fill the baking pan to a depth of 1 inch.
Bake for 30 to 35 minutes, or until the center is set (doesn't jiggle when gently shaken). Transfer the baking sheet to a cooling rack. Carefully transfer the custard cups to another cooling rack. Let cool for 15 minutes.
Cover and refrigerate for 2 hours to two days before serving.
At serving time, preheat the broiler.
Uncover the custard cups. Sprinkle 2 teaspoons sugar over each serving. Put the cups on a broiler-safe pan.
Broil with the tops of the cups 2 inches from the heat for 2 to 4 minutes, or until the sugar is caramelized (watch carefully so it does not burn).
To serve, put each custard cup on a plate. Garnish the crème brûlée with the raspberries.
Cook's Tip on Culinary Torches: Gourmet shops now carry a small, hand-held, consumer-friendly blow torch-type of gadget called a culinary torch. The torch is very easy to use and will be a great conversation piece at your next party. You can use it instead of the broiler to caramelize the sugar in this recipe.
Serves 10; 1/2 cup per serving
|Total Fat||1.5 g|
|Saturated Fat||1.0 g|
|Polyunsaturated Fat||0.0 g|
|Monounsaturated Fat||0.5 g|
Reprinted with permission from: The New American Heart Association Cookbook, 7th Edition, Copyright © 2004 by The American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc.