Creme Brulee
- 1 packet gelatin
- 1 2/3 cups 2% milk
- 2 tablespoons plus 1 teaspoon cornstarch
- 9 packets (31.5 g) Truvia
- 1/4 vanilla bean, seeds scraped out and reserved
- 1 large pinch salt
- 2 tablespoons Greek yogurt
- 2 tablespoons Turbinado sugar, such as Sugar in the Raw
- Empty the gelatin packet into a medium bowl.
- Pour 2 tablespoons of the milk over the gelatin, and set it aside to soften for at least 3 minutes.
- In a small saucepan, whisk the remaining milk into the cornstarch.
- Whisk in the Truvia, vanilla bean and seeds, and salt.
- Bring the milk mixture to a boil over high heat, whisking constantly.
- When it boils, reduce the heat to low and continue to cook until it has thickened, about 30 seconds.
- Remove and discard the vanilla bean.
- Whisk about 1/3 cup of the thickened milk mixture into the softened gelatin to melt it.
- Then whisk in the remaining milk mixture.
- Whisk the yogurt into the gelatin-milk mixture.
- Divide the mixture among four 3 1/2 x 2-inch ramekins.
- Chill covered in refrigerator until completely set and cold, about 2 hours.
- Sprinkle each creme brulee with 1/2 tablespoon of the Demerara sugar.
- Using a kitchen blowtorch, burn the sugar until it is a deeply caramelized golden brown.
- Serve immediately.
- If you are committed to making this wonderful dessert, you must also commit to using a kitchen blowtorch.
- There simply is no alternative for achieving that crunchy caramelized topping that the intense heat delivers.
- You can buy a more expensive version at gourmet cookware stores, or pick one up for $25 (including the replaceable propane tank) at your local hardware store.
- Plus, you never know when you might have to do some plumbing!
- Fat: 50.2g (before), 2.7g (after)
- Calories: 562 (before), 116 (after)
- Protein: 5g
- Carbohydrates: 18g
- Cholesterol: 10mg
- Fiber: 0g
- Sodium: 123mg
gelatin, milk, cornstarch, packets, vanilla bean, salt, greek yogurt, turbinado sugar
Taken from www.epicurious.com/recipes/food/views/creme-brulee-375018 (may not work)