Low-Fat Creme Brulee
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Appears in Cook's Country December/January 2009
Our low-fat version boasts a silky-smooth, vanilla-infused custard and crunchy burnt sugar topping-but with less than half the calories and 70 percent less fat than traditional recipes.
WHY THIS RECIPE WORKS
For our recipe for Low-Fat Crème Brûlée, we swapped the heavy cream for a combination of whole milk and half-and-half and reduced the egg yolks to limit the overall fat and calorie count. Protein in the yolks helps traditional crème brûlée ...
