Servings: 4 Servings
Calories: 163kcal
Light and tasty raspberry custard topped with a caramelized sugar glaze – an impressive Valentine’s dessert.
Ingredients
- 2 cups fat-free milk
- 3 whole eggs - slightly beaten
- ½ cup Splenda Sugar Blend (or granulated sugar)
- 1 teaspoon Chambord Raspberry Liqueur - or extract if you prefer
- ½ teaspoon pure vanilla extract
- 6 ounces fresh raspberries
- 6 teaspoons Splenda 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. Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Serving | Calories: 163 kcal (8%) | Carbohydrates: 29 g (10%) | Protein: 6 g (12%) | Fat: 2 g (3%) | Cholesterol: 83 mg (28%) | Sodium: 75 mg (3%) | Potassium: 211 mg (6%) | Fiber: 1.8 g (8%) | Sugar: 18 g (20%) | Vitamin A: 1100 IU (22%) | Vitamin C: 9.1 mg (11%) | Calcium: 190 mg (19%) | Iron: 0.7 mg (4%)