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Measurements

Raspberry Creme Brulee - lowfat

Yield: 6 Servings

2 c Milk, non-fat
2 tb Dry milk powder, non-fat
3/4 c Egg substitute
1/3 c Sugar
1 ts Vanilla extract
30 ea Raspberries, fresh
3 ts Sugar

Preheat oven to 325. Gradually stir milk into milk powder. Stir in egg substitute, 1/3 c sugar, and vanilla.
Place 5 raspberries in bottom of each of six 6-oz custard cups. Top with custard mixture. Bake in pan filled with hot water to 1" depth about 35 minutes, until custard is set.
Chill. Sprinkle 1/2 t sugar over top of each custard and place cups on baking sheet. Broil 4" from heat until sugar is caramelized.
Source: Houston Chronicle


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