Chocolate Creme Brulee

If creme brulee is your favorite restaurant dessert, you will be pleased to know how easy it is to make at home.

Yield:

Serves 10; 1/2 cup per servingIf creme brulee is your favorite restaurant de

Ingredients

1. 3 cups fat-free half-and-half
2. 1/2 cup unsweetened cocoa powder, sifted
3. Egg substitute equivalent to 6 eggs, or 6 large eggs
4. 2/3 cup sugar
5. 3 tablespoons plus 1 teaspoon mini chocolate chips
6. Scant 1/2 cup sugar
7. 1 cup fresh raspberries

Directions

1. Preheat the oven to 325°F.
2. In a medium microwave-safe bowl, whisk together the half-and-half and cocoa (the mixture will be lumpy). Cover with plastic wrap. Microwave on 100 percent power (high) for 1 minute to 1 minute 30 seconds, or until the half-and-half is slightly warm. Whisk the mixture again to help dissolve the lumps.
3. Whisk in the egg substitute and 2/3 cup sugar. Pour 1/2 cup mixture into each of ten 6-ounce broilerproof custard cups.
4. Spoon 1 teaspoon chocolate chips into the middle of each custard cup. Place the custard cups on a 17x12x1-inch rimmed baking sheet or large baking pan. Fill the baking sheet half full with warm water, or fill the baking pan to a depth of 1 inch.
5. Bake for 30 to 35 minutes, or until the center is set (doesn't jiggle when gently shaken). Transfer the baking sheet to a cooling rack. Carefully transfer the custard cups to another cooling rack. Let cool for 15 minutes. Cover and refrigerate for 2 hours to two days.
6. At serving time, preheat the broiler.
7. Uncover the custard cups. Sprinkle 2 teaspoons sugar over each serving. Put the cups on a broilerproof pan.
8. Broil with the tops of the cups about 2 inches from the heat for 2 to 4 minutes, or until the sugar is caramelized (watch carefully so it does not burn).
9. To serve, put each custard cup on a plate. Garnish the crème brûlée with the raspberries.

Notes