Crème brûlée is one tasty dessert. But I’d hardly consider it to be a healthy dessert option. However, miracles happen. Case in point: This heart-healthy version of crème brûlée from Florida Juice. This and other orangey recipes can be found here, including one yummy-looking Butternut Squash Soup that we’re filing away for later!
- 1 cup orange juice
- ⅓ cup small pearl tapioca
- 2 cups 2% milk (or fat-free half & half)
- 2 eggs, separated (or ½ cup egg substitute plus 2 egg whites)
- Pinch of salt
- ½ cup sugar or equivalent sugar substitute (check sugar substitute package for equivalent amount)
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla
- ⅛ teaspoon nutmeg
- Zest of 1 orange
- 6 tablespoon turbinado sugar, such Sugar in the Raw
- Florida orange segments, optional
- Fresh mint leaves, optional
- Combine orange juice and tapioca in medium saucepan; let stand for 30 minutes. In a small bowl, combine milk, egg yolks and salt; add to orange juice mixture. Bring orange juice mixture to a boil over medium heat, stirring frequently. Reduce heat to simmer and cook, uncovered, for 10 to 15 minutes until thickened.
- Meanwhile, beat egg whites in small mixing bowl; gradually add sugar substitute. When sugar substitute is dissolved, add cream of tartar and beat until stiff peaks form; set aside.
- Fold ¾ cup of orange juice mixture into beaten egg whites; then add to remaining orange juice mixture in saucepan. Fold and let cool. Add the vanilla, nutmeg and orange zest until blended. Divide mixture into 6 ramekins. Chill for at least 4 to 6 hours until firm.Just before serving, remove from refrigerator and sprinkle each ramekin with 1 tablespoon turbinado sugar.
- Caramelize sugar with small blowtorch, moving flame evenly back and forth over sugar just until sugar is melted and golden brown.
- Garnish each créme brûlée with orange segments and mint leaves, if desired. Serve immediately.
My mouth waters just thinking about that crunchy caramelized sugar over that yummy creaminess. Must go make now. —Erin