GymClassHero
Silver Member
Hi all,
Does anyone have a SW or very low syn creme brulee recipe?
Thanks
Does anyone have a SW or very low syn creme brulee recipe?
Thanks
REQUEST - creme brulee recipe
- Thread starter GymClassHero
- Start date
laura2481
Silver Member
Ok, I know this thread is originally from 2009 but I just found a creme brulee recipe!
I am absolutely in love with creme brulee at the moment but they are about 16 syns each
This makes 6 at 2 syns each
Vanilla Creme Brulee
426ml/¾pint skimmed milk
3 eggs
artificial sweetener, to taste
few drops of vanilla extract
6 level tsps caster sugar
1. Heat the milk in a saucepan until it is almost at boiling point. Meanwhile, beat the eggs with some artificial sweetener, until pale and frothy.
2. Pour the hot milk onto the beaten egg and stir well, adding a few drops of vanilla extract. Strain the custard into 6 small ovenproof dishes and stand them in a baking pan. Pour some warm water into the pan around the dishes to come halfway up their sides.
3. Cook in a preheated oven at 180°C/Gas 4 for about 40-45 minutes, until set. Remove and cool, then chill in the refrigerator.
4. Sprinkle a tsp of sugar over the top of each custard. Place them under a very hot preheated grill for 1-2 minutes, until the sugar melts and starts to caramelize. Remove immediately before the sugar burns.
5. When the dishes are cool, transfer them to the refrigerator and chill thoroughly before serving them.
I have got some baking right now (I know it's late but I'm not at work tomorrow and I just wanted some) i will update later on how they turned out (although i have made mine with semi-skimmed milk and they are now 4.5 syns per brulee which is a darn sight better than 16 syns!)
I am absolutely in love with creme brulee at the moment but they are about 16 syns each
This makes 6 at 2 syns each
Vanilla Creme Brulee
426ml/¾pint skimmed milk
3 eggs
artificial sweetener, to taste
few drops of vanilla extract
6 level tsps caster sugar
1. Heat the milk in a saucepan until it is almost at boiling point. Meanwhile, beat the eggs with some artificial sweetener, until pale and frothy.
2. Pour the hot milk onto the beaten egg and stir well, adding a few drops of vanilla extract. Strain the custard into 6 small ovenproof dishes and stand them in a baking pan. Pour some warm water into the pan around the dishes to come halfway up their sides.
3. Cook in a preheated oven at 180°C/Gas 4 for about 40-45 minutes, until set. Remove and cool, then chill in the refrigerator.
4. Sprinkle a tsp of sugar over the top of each custard. Place them under a very hot preheated grill for 1-2 minutes, until the sugar melts and starts to caramelize. Remove immediately before the sugar burns.
5. When the dishes are cool, transfer them to the refrigerator and chill thoroughly before serving them.
I have got some baking right now (I know it's late but I'm not at work tomorrow and I just wanted some
) i will update later on how they turned out (although i have made mine with semi-skimmed milk and they are now 4.5 syns per brulee which is a darn sight better than 16 syns!)
laura2481
Silver Member
And the verdict is.... yum!
Ok, I slightly cheated by not waiting for it to cool before browning the sugar on top so I had it as a warm creme brulee because I was too impatient. lol
Anyway, it was very nice. I may add a touch more vanilla and sweetner when I make them again. Also, I don't think it needs a full tsp of sugar per brulee. I will use 1/2 a tsp of sugar next time and save 1/2 a syn That would mean that if it was made with the skimmed milk it would only be 1.5 syns per brulee.
Ok, I slightly cheated by not waiting for it to cool before browning the sugar on top so I had it as a warm creme brulee because I was too impatient. lol
Anyway, it was very nice. I may add a touch more vanilla and sweetner when I make them again. Also, I don't think it needs a full tsp of sugar per brulee. I will use 1/2 a tsp of sugar next time and save 1/2 a syn
That would mean that if it was made with the skimmed milk it would only be 1.5 syns per brulee.
laura2481
Silver Member
lulubell10
Full Member
going to try and use just egg yolks for this to use them up after making meringues. x
