Low-Fat Cinnamon-Orange Creme Brulee


This recipe of creme brulee has subtle cinnamon-orange flavors and is a great lighter alternative to the richer versions without sacrificing taste.  It can be prepared the night before serving, so all you need to do is carmelize the sugar topping before serving.

  • 1 C 2% reduced-fat milk
  • 6 T nonfat dry milk
  • Dash of salt
  • 1 (1-inch) orange rind strip
  • 1 (1-inch) piece of cinnamon stick
  • 1/4 t vanilla extract
  • 1/4 c granulated sugar, divided
  • 2 large egg yolks

Preheat oven to 300 degrees.  Combine milk, dry milk, and salt in a small saucepan over medium heat. Heat until tiny bubbles form around the edge (do not boil), stirring occasionally.  Remove from heat; stir in orange  rind and cinnamon stick.  Cover and let steep 15 minutes. Strain milk mixture through a sieve into a bowl; discard rind and cinnamon stick.  Stir in vanilla. Combine 2 T sugar and egg yolk in a medium bowl; stir well with a whisk to combine. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide mixture evenly between 2 shallow  – 6 oz. dishes or 3 – 4 oz. ramekins. Place dishes in a 13×9 baking pan and add hot water to pan half way up ramekins. Bake for about 40 min. or until center barely moves when dish is touched.  Remove dishes from pan; cool completely on wire rack.  Cover and refrigerate at least 4 hrs. or overnight.  Sprinkle 2T sugar over 6 oz. dishes or 1T sugar over 4 oz. ramekins and carmelize tops with a kitchen torch. Return to refrigerator for about 10 minutes, then serve.

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  • Chad says:

    Wow, I guess we went a little heavy handed on the dash of salt because we could taste strong salt in ours. I guess we will have to try again without out the salt. If this works it is way better for you than the standard version with all those eggs

  • Your blog is so informative ¡­ keep up the good work!!!!


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