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Hands-on time: 10 minutes
Total time: 1 hour
- 13 1/2 oz 1% milk
- 2 tsp instant espresso powder
- 5 large egg yolks
- 1 tsp pure vanilla extract
- 3 tbsp plus 5 tsp organic evaporated cane juice, divided
- Preheat oven to 300°F. Place 5 4-oz ramekins in a large baking pan. Fill pan with enough hot tap water to cover ramekins halfway.
- In a medium saucepan, combine milk and espresso powder. Place on medium-low heat until mixture just begins to steam, 3 to 4 minutes. Set aside.
- Meanwhile, in a large bowl, combine egg yolks, vanilla and 3 tbsp cane juice. Whisk or use an electric hand mixer to beat until mixture thickens and turns pale yellow in color, about 2 minutes. Add 1 tbsp milk-espresso mixture and stir to combine. Slowly add remaining milk-espresso mixture, stirring constantly. Pour mixture into ramekins, dividing evenly. Transfer to oven and bake until set, about 50 minutes. Carefully remove from oven. (NOTE: They may jiggle slightly when removed from oven.) Let cool to room temperature in water bath, about 30 minutes.
- Arrange oven rack in highest position and preheat broiler. Transfer ramekins to a baking sheet and sprinkle each with 1 tsp cane juice. Transfer to oven and broil until cane juice melts and caramelizes, 3 to 5 minutes. (Alternatively, brown tops with a small torch.) Serve immediately.
Nutrients per crème brûlée: Calories: 136, Total Fat: 5 g, Sat. Fat: 2 g, Carbs: 16 g, Fiber: 0 g, Sugars: 15 g, Protein: 6 g, Sodium: 59 mg, Cholesterol: 210 mg
Nutritional Bonus: Enjoy these creamy desserts guilt-free knowing they provide 13% of your daily calcium need per serving. The bone-building mineral is necessary for nerve impulses and proper muscle function, and supports the structure of your pearly whites.
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