Hazelnut Crème Brûlées

• 1 1/2 cups 2% reduced-fat milk
• 3/4 cup nonfat dry milk
• 1/2 cup fat-free hazelnut liquid nondairy coffee creamer (such as Coffee-mate)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 large egg yolks
• 2 tablespoons Frangelico (hazelnut-flavored liqueur) or fat-free hazelnut liquid nondairy coffee creamer
• 1/4 cup sugar
• 1 tablespoon water

1. Preheat oven to 300u0b0.
2. Combine first 5 ingredients in a bowl; stir well with a whisk. Place egg yolks in a medium bowl; stir with a whisk until smooth. Gradually whisk milk mixture into egg yolks. Stir in liqueur. Divide mixture evenly among 5 (4-ounce) ramekins or custard cups. Place ramekins in a 13 x 9- inch baking pan; add hot water to pan to a depth of 1 inch.
3. Bake at 300u0b0 for 1 hour or until center barely moves when ramekin is touched. Remove ramekins from pan, and cool completely on a wire rack. Cover ramekins, and chill at least 4 hours or overnight.
4. Place sugar and water in a small, heavy saucepan over medium-high heat; cook 9 to 10 minutes or until golden. Immediately pour caramelized sugar evenly over cold custards to form a paper thin layer on tops of custards. Serve immediately.

milk, nonfat dry milk, coffee creamer, vanilla, salt, egg yolks, frangelico, sugar, water

Taken from www.myrecipes.com/recipe/hazelnut-crme-brles (may not work)