Crème Brulee -

Crème Brulee

Raspberries and banana nestle under the crème brulee, ''burnt cream'', in this reduced fat adaptation of a rich pudding, as in the traditional version, the smooth vanilla custard is topped by a crackly, toffee-flavoured crust.

PREPARATION TIME: 15 minutes plus 2 hours to cool and chill
COOKING TIME: 20 minutes

Ingredients

3 egg yolks, size 2
½ oz (15 g) corn flour
½ oz (15 g) caster sugar
14 fl oz (400ml) skimmed milk
2 level tablespoons Greek yoghurt
1 teaspoon vanilla extract
1 small banana
6 oz (175 g) fresh raspberries
1 oz (30 g) Demerara sugar

Details

Serves: 4

Method

1. Whisk the egg yolks, corn flour and caster sugar in a bowl.

2. Heat the milk until it is hot but not boiling and whisk it into the egg yolk mixture. Place the bowl over a saucepan of gently simmering water and stir continuously with a wooden spoon for about 20 minutes, or until the custard has thickened sufficiently to coat the back of the spoon.

3. Remove the bowl of custard from the saucepan and stir in the yoghurt and vanilla.

4. Peel and slice the banana and mix it with the raspberries. Divide the fruit between four ¼ pint (150ml) ramekin dishes. Pour a share of the custard into each dish, leave to cool, then put in the refrigerator for about 1 ½ hours, until very cold.

5. Sprinkle the Demerara sugar evenly over the top of the four dishes, leave to stand for 5 minutes, then put under a hot grill for only about 20 seconds to melt and brown the sugar. Serve immediately, or return to the refrigerator to keep chilled until serving time.

ONE SERVING:-
CALORIES 180
TOTAL FAT 6g
SATURATED FAT 2g
CARBOHYDRATES 27g
ADDED SUGAR 12g
FIBRE 1g
SODIUM 70mg

Related food category:

• Dessert