Vanilla and raspberry creme brulee
3
Points®
Total time: 1 hr 20 min • Prep: 5 min • Cook: 1 hr 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Egg(s)
2 medium
Silken tofu
200 g
Skim milk
150 ml
Caster sugar
1 tbs
Caster sugar
3 tsp, to serve
Vanilla bean
½ whole, seeds scraped
Fresh raspberries
100 g
Instructions
1
Preheat oven to 100°C. Using electric beaters, beat eggs, tofu, milk, 1 tablespoon sugar, vanilla seeds and a pinch of salt in a bowl until well combined and smooth.
2
Divide raspberries between four 1/2-cup (125ml) capacity ovenproof ramekins. Place ramekins on a baking tray and pour egg mixture into ramekins. Bake for 1 hour 15 minutes or until just set in centre. Stand for 30 minutes to cool. Cover and place in fridge for at least 2 hours.
3
Sprinkle remaining sugar evenly over top of custards. Caramelise sugar using a blow torch or under a hot grill for 1-2 minutes or until caramelised. Serve.
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