a little taste of French decadence and even better… NO GUILT! this brulee contains 5 times less fat, twice the protein and less than half of the calories of a traditional creme brulee.
First published at www.transformationcookbook.com
Ingredients:
2 cups soy milk (or milk of your choice)
2 eggs
1/4 cup maple syrup, sugar free
3 tbsp arrowroot flour
1 tsp vanilla extract
1 cup mixed berries
Crunchy toffee topping:
2 tbsp brown sugar
Step 1: Lightly whisk the eggs in a small bowl. Add vanilla essence, 1/2 cup of milk and the arrowroot flour and continue to whisk until the mixture is smooth.
Step 2: Pour the mixture into a saucepan and whisk in the maple syrup and the remaining 1.5 cups milk.
Step 3: Heat on low-med heat constantly stirring as it gently cooks and thickens – 3-4 mins – this prevents lumps from forming.
Step 4: When the mixture begins to form bubbles turn the heat off and allow the custard to simmer for 1-2 mins. Pour the custard mixture evenly amongst 4 small ramekins or cups.
Topping: Sprinkle the top of each ramekin with a little brown sugar. Place the ramekins under a hot grill until the sugar quickly melts and begins to bubble and caramelise into a rick brown colour. Wait for a few minutes for hte sugar to cool and harden, then chill in the fridge for 30 minutes before serving.
Tips:
• Make sure you watch the sugar under the grill carefully to prevent burning. It doesn’t take long!
• The custard gets better when chilled, so don’t skip this step.
• You can use frozen berries by thawing, but first strain the juice and pat the berries dry.
