Photo of Vanilla and raspberry creme brulee by WW

Vanilla and raspberry creme brulee

4
3
3
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
5 min
Cook
1 hr 15 min
Serves
4
Difficulty
Easy

Ingredients

Egg(s)

2 medium

Silken or soft 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.

Notes

Tip: To prepare vanilla, split pod lengthways with a small sharp knife and scrape to remove seeds.