Hazelnut Crème Brûlées
Ingredients
- 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 ⓘ
Instructions
- Preheat oven to 300°.
- 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.
- Bake at 300° 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.
- 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.
Nutrition & Diet Analysis (per serving)
571
kcal
29% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).