Light and tasty raspberry custard topped with a caramelized sugar glaze – an impressive Valentine’s dessert.
Ingredients
2cupsfat-free milk
3wholeeggs- slightly beaten
½cupSplenda Sugar Blend (or granulated sugar)
1teaspoonChambord Raspberry Liqueur- or extract if you prefer
½teaspoonpure vanilla extract
6ouncesfresh raspberries
6teaspoonsSplenda Sugar Blend (or granulated sugar)- for topping
Instructions
Preheat oven to 325°F (or 300°F for convection oven).
In microwave or small saucepan, heat milk until it begins to steam.
Meanwhile, in a medium bowl, blend eggs, ½ cup sugar and flavorings.
Gradually add milk to egg mixture, stirring constantly.
Place about 5 fresh raspberries into each individual (6-ounce) custard cup.
Pour egg mixture into custard cups. Set custard cups in a deep pan.
Pour hot water into pan to within ½ inch of the top of the custard cups.
Bake until custard is just set, about 40-45 minutes (or until a knife inserted in the center of the custard comes out clean).
If using a convection oven, bake about 35-40 minutes.
Cool immediately.
Custards can be stored in the refrigerator overnight.
When ready to serve, sprinkle about 1 teaspoon of sugar on each custard, and using a kitchen torch, caramelize the sugar following torch instructions.
If using the broiler method, set custards under the broiler about 4 to 5 inches from the heat and broil about 2 minutes, watching carefully so they don't burn.
To serve, set custard cups on small plates and garnish with the remaining raspberries.
Spa Index Kitchen Notes
For a creamier texture, replace 2 tablespoons of skim milk with 2 tablespoons of half and half. This small amount adds a bit more fat but provides a richer texture.For the sweetener, you can get away with a reduced calorie sweetener for the custard, but do use granulated sugar for the topping, so that it melts appropriately under the flame.
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