Lactose Free Chocolate Brulee Food
LACTOSE-FREE CHOCOLATE BRULEE
Enjoy these delicious chocolate brulees made easy with Lactose Free Yoplait® yogurt.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Spoon 1 container into each of two 6-oz brulee dishes or small custard cups.
- Place chocolate chips and soy milk in small microwavable bowl. Microwave uncovered on High 15 to 29 seconds; stir until smooth. Spread over top of yogurt in thin layer.
- Refrigerate brulees until chocolate hardens, about 15 minutes. Top with raspberries.
Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 110 mg, Sugar 25 g, TransFat 0 g
CHOCOLATE CREME BRULEE
Steps:
- Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.
- In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
- Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
- To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.
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