Crème Brûlée

1  cup		heavy whipping cream
1  teaspoon		vanilla extract
4		large egg yolks
1  teaspoon		Sweet ‘N Low Brown
16  fl. oz.		water
1/2  cup		Splenda No Calorie Sweetener

Tip: Click on the ingredient links to learn the nutritional information for all the Crème Brûlée ingredients. The serving size for any ingredient in Crème Brûlée may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 325 degrees F.

Place the whipping cream and vanilla in a medium saucepan over medium-high heat and bring to a boil. Remove from the heat and cover.

In a medium bowl, whisk together Equal and the egg yolks until well blended, add the cream mixture, a little at a time, stirring constantly. Pour the liquid into 4 (6-ounce) ramekins. Place the ramekins in a roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake until the creme brulee is set, but yet still wiggling lightly in the center, approximately 35 to 40 minutes. Remove the ramekins from the roasting pan, allow to cool to room temperature then transfer to refrigerator and refrigerate for at least 2 hours.

When ready to serve, remove the creme brulee from the refrigerator and allow to sit 30 minutes prior applying the Sweet ‘N Low Brown on top each dish. Using a kitchen torch, char the sweetener, let sit a few minutes before serving. If you don’t have a kitchen torch, you can place them under the broiler for a minute to brown.