Creme Brulee Lcl-5.5/sdessert 8 large egg yolk 1/3 cup Splenda, bulk 2 cup cream, heavy 1 teaspoon vanilla 1/4 cup Splenda, bulk; for tops - optional Preheat oven to 300°F. Whisk egg and Splenda until dissolved, thick and pale yellow. Add cream and vanilla. Whisk an additional minute. Strain and skim off bubbly foam from top. Divide among 6 ramekins (custard cups.) Place the ramekins in a 9 x 13-inch baking pan. Pour water into the pan (do not allow any water to fall into the ramekins) until the ramekins are sitting in 1 to 1-1/2 inches of water. Bake until set at edges but loose in center (40 to 50 minutes.) Gently jiggle the ramekins to determine whether the creme brulee is done; the centers should wiggle just slightly. Remove from oven, and leave in water bath until completely cool. Remove cups and chill at least 2 hrs. Before serving, sprinkle 2 teaspoons Splenda over each ramekin and burn slightly with mini-torch or place under broiler briefly. Makes 6 servings. 4 carbs per serving. NOTE: Use a spritz of REAL brown sugar or Diabetisweet mixed with that Splenda for the tops to get better browning. Add an additional carb per serving (and don't go overboard - a teensy sprinkle is enough.) NYC Nutrition Analysis (per serving or yield unit): water=57.34 g; calories=357.1; protein=5.35 g; total fat=36.43 g; carbohydrate=5.05 g; ash=0.75 g; calcium=82.08 mg; phosphorus=158 mg; iron=0.81 mg; sodium=39.66 mg; potassium=82.16 mg; magnesium=7.7 mg; zinc=0.87 mg; copper=0.01 mg; manganese=0.02 mg; vitamin A=1606 IU; vitamin E=1.2 mg ATE; thiamin=0.06 mg; riboflavin=0.23 mg; niacin=0.04 mg; pantothenic acid=1.05 mg; vitamin B6=0.11 mg; folate=35.27 ug; vitamin B12=0.83 ug; vitamin C=0.46 mg; saturated fat=20.54 g; monounsaturated fat=11.15 g; polyunsaturated fat=2.03 g; cholesterol=393.2 mg; alcohol=0.24 g; selenium=10.4 ug; refuse=0.%; %cal as carb:prot:fat=5:6:89; WW Pts=10.18; (complete analysis) |
