- 3 s fat-free half-and-half
- 1/2 unsweetened cocoa powder, sifted
- egg substitute equivalent to 6 eggs
- 2/3 sugar
- 3 tablespoons plus 1 teaspoon mini chocolate chips
- Scant 1/2 cup sugar
- 1 fresh raspberries
Preheat oven to 325°. In medium microwave-safe bowl, whisk together half-and-half and cocoa (mixture will be lumpy). Cover with plastic wrap. Microwave on 100 percent power (high) 1 minute to 1 minute 30 seconds, or until slightly warm. Whisk again to help dissolve lumps.Whisk in egg substitute and 2/3 cup sugar. Pour 1/2 cup mixture into each of ten 6-ounce broiler-proof custard cups. Spoon 1 teaspoon chocolate chips into middle of each custard cup. Place custard cups on 17 x 12 x 1-inch rimmed baking sheet or large baking pan. Fill baking sheet half full with warm water, or fill baking pan to depth of 1 inch.
Bake 30 to 35 minutes, or until center is set (doesn’t jiggle when gently shaken). Transfer baking sheet to cooling rack. Carefully transfer custard cups to another cooling rack. Let cool 15 minutes. Cover and refrigerate 2 hours to 2 days.
At serving time, preheat broiler. Uncover custard cups. Sprinkle 2 teaspoons sugar over each serving. Put cups on broiler-proof pan. Broil with the tops of cups about 2 inches from heat 2 to 4 minutes, or until sugar is caramelized (watch carefully so it does not burn).
To serve, put each custard cup on plate. Garnish Creme Brulee with raspberries.
From the New
American Heart Association Cookbook,