Low Fat Strawberry Brulee recipe
information
215 Calories per serving
ingredients
7 1/2 oz (225 g) strawberries, halved
1/2 medium orange
For the custard:
1/4 pint (150 ml) skimmed milk
2 eggs, beaten
1 tablespoon caster sugar
1/2 medium orange
For the custard:
1/4 pint (150 ml) skimmed milk
2 eggs, beaten
1 tablespoon caster sugar
For the topping:
4 teaspoons caster sugar
method
1. Divide the strawberries between two ramekins.
2. Finely grate the zest from the orange and reserve to flavour the custard.
3. Squeeze the juice and pour over the strawberries.
4. Heat the milk until steaming.
5. Beat the eggs and 1 tablespoon of caster sugar together; gradually mix in the steaming milk.
6. Pour into the top of a double saucepan or a bowl standing over a pan of simmering water.
7. Stir continuously until the custard thickens. This will take some time, especially if using a china or glass bowl.
8. As soon as the custard thickens, remove from the heat and strain, then stir in the grated orange zest.
9. Leave to cool.
10. Spoon the cold custard over the strawberries and sprinkle the top evenly with the remaining caster sugar.
11. Place under a preheated grill and cook until golden and bubbling.
12. Chill before serving.
2. Finely grate the zest from the orange and reserve to flavour the custard.
3. Squeeze the juice and pour over the strawberries.
4. Heat the milk until steaming.
5. Beat the eggs and 1 tablespoon of caster sugar together; gradually mix in the steaming milk.
6. Pour into the top of a double saucepan or a bowl standing over a pan of simmering water.
7. Stir continuously until the custard thickens. This will take some time, especially if using a china or glass bowl.
8. As soon as the custard thickens, remove from the heat and strain, then stir in the grated orange zest.
9. Leave to cool.
10. Spoon the cold custard over the strawberries and sprinkle the top evenly with the remaining caster sugar.
11. Place under a preheated grill and cook until golden and bubbling.
12. Chill before serving.
serving amount
serves 2
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