creme de la creme

Vegetarian Times, May, 2001 by Cary E. Neff

America's most popular restaurant dessert lightens up

Sure, you could always go to a restaurant and order creme brulee (literally, "burnt cream"). But how cool would it be to stay in for dinner and dazzle your guests with a homemade, healthier creme brulee? The creamy custard with a crackly burnt-sugar topping never fails to please.

Thanks to Cary Neff, executive chef at the Miraval Resort in Catalina, Ariz., preparing this classic dessert is almost as easy as ordering it. His recipe has simple steps and clear instructions. He lightens the dessert by replacing the traditional heavy cream and egg yolks with low-fat milk and a combination of egg whites and whole eggs. And Chef Neff's creative touch is in evidence--fresh berries give it a burst of flavor.

We think you'll agree that this version of creme brulee is just as good as the real thing--and maybe even better.

Berry Creme Brulee

6 SERVINGS

A small blowtorch (made for the home kitchen) is a useful gadget for caramelizing the sugar topping. You can also broil the custards.

2 cups 2% milk
1/3 cup raw cane sugar plus extra for
  topping
1 vanilla bean, split
3 large eggs
2 large egg whites
1 1/2 cups fresh berries, such as raspberries,
  blueberries or strawberries

1. Preheat oven to 325 [degrees] F. Have ready 6 small ramekins or custard cups.

2. In heavy medium saucepan, combine milk, sugar and vanilla bean. Bring to a simmer, stirring often, then remove from heat.

3. In small bowl, whisk together eggs and egg whites. Slowly pour hot liquid into egg mixture, whisking to blend. Strain mixture through fine-meshed sieve into medium bowl.

4. Put a few berries in each of the ramekins. Fill each with custard mixture. Arrange custard cups in baking dish large enough to hold all cups. Pour enough hot water into pan to come halfway up sides of cups. Carefully transfer pan to oven.

5. Bake custards until almost set in center when pan is gently shaken, 20 to 25 minutes. Using a metal spatula, transfer custard cups to work surface; cool 30 minutes, then refrigerate until thoroughly chilled, 1 to 2 hours.

6. To serve, preheat broiler. Sprinkle about 2 teaspoons of sugar over each custard. Place under broiler until tops are browned. Alternatively, hold blow-torch so flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes per custard. Serve immediately.

PER SERVING: 141 CAL.; 7G PROT.; 4G TOTAL FAT (2G SAT. FAT); 19G CARB.; 113MG CHOL.; 91MG SOD.; 1G FIBER

VT recipe        141 calories    4 grams fat
Typical recipe   300 calories   23 grams fat

CARY E. NEFF is the executive chef of the Miraval Resort in Catalina, Ariz., where he has developed a food service program demonstrating that conscious food choices are key in promoting a balanced lifestyle.