Light Creme Brulee
Description
This refined Creme Brulee offers a lighter take on the classic French dessert, featuring a smooth, egg-based custard infused with the warm aroma of fresh vanilla bean. Unlike traditional heavy recipes, this version uses a touch of cornstarch to create a tender, spoonable texture that melts on the tongue. The star of the show is the topping: a crunchy hazelnut praline that is torched to perfection just before serving, providing a delightful contrast of hot, brittle sugar against the cold, creamy custard. It is an elegant yet approachable dessert perfect for dinner parties, romantic evenings, or special celebrations. The balance of sweet and nutty flavors ensures every bite is indulgent without being overwhelming.Ingredients
Directions
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In a heavy saucepan, combine milk, cream, and vanilla bean.
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Cook over medium-low heat until bubbles form around the edge of the pan; do not boil.
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Meanwhile, place eggs and egg yolks in a bowl.
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Combine sugar and cornstarch, then beat into the eggs until smooth.
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Gradually pour the hot milk mixture into the egg mixture, stirring constantly.
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Return the mixture to the pan and cook over medium-low heat, stirring constantly until thick enough to coat the back of a metal spoon.
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Strain the custard into a 4-cup baking dish or 6 individual custard cups.
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Let cool, stirring occasionally, then refrigerate for at least 6 hours or until firm.
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About 2 hours before serving, evenly spread Hazelnut Praline over the chilled custard.
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Place on a baking sheet and broil for 3-4 minutes, or until the praline is dark golden brown.
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Refrigerate again until chilled and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 67.8kcal
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 0.8g4%
- Cholesterol 93.2mg32%
- Sodium 31.1mg2%
- Total Carbohydrate 7.8g3%
- Dietary Fiber 0.0g0%
- Sugars 7.8g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe directions mention milk, cream, cornstarch, and Hazelnut Praline, which are not listed in the ingredients section. Ensure you have these items on hand: approximately 1.5 cups milk, 1 cup light cream, 1 tsp cornstarch, and sufficient Hazelnut Praline for topping.
For best results, remove the vanilla bean from the milk mixture before straining the custard, or scrape the seeds into the mix and discard the pod.
If making individual servings, ensure the custard cups are placed on a baking sheet before broiling to catch any potential drips and to make transferring to the oven easier.
Watch the broiling step closely to prevent the sugar from burning. It should be golden brown and crispy, not black.
The custard must be thoroughly chilled before adding the praline topping to ensure the contrast between the cold custard and hot topping is maintained.
