INGREDIENTS

INSTRUCTIONS

Preheat oven to 350F. Whisk egg whites, egg and 1/4 cup sugar in a large
bowl until well blended but not stiff, about 1 minute.
In a heavy-bottomed, medium saucepan bring milk, 1/4 cup sugar and
arrowroot to a boil over medium heat. Cook, stirring, until slightly
thickened. Reduce heat to low, gradually add white chocolate and stir until
melted. In a slow, steady stream, add white chocolate mixture to the egg
mixture, whisking constantly.
Evenly divide the mixture among 8 4-oz ramekins or custard cups, arrange
them in roasting pan and add enough boiling water to the pan to come
halfway up the sides of the ramekins. Bake until set in center, about 3
minutes. Remove the pan from the oven and cool ramekins on a wire rack.
Cover surface of ramekins with plastic wrap; refrigerate until very cold.
About half an hour before serving the brulee, heat the broiler. Evenly
sprinkle each serving with 1 tsp. sugar, and return the ramekins to the
roasting pan. Add enough water to the pan to come halfway up the sides of
the ramekins. Broil 3 in. from heat, rotating pan if necessary, 2 to 3
minutes, or until sugar is melted and a dark amber color. Cool the custard
in the water for 5 minutes. Remove from pan and serve, or refrigerate 20
minutes before serving, if desired.
PER SERVING: 192 calories (18% from fat); 4 g fat
SPA FOOD, by Lori Longbotham and Diane Quagliani, Jan/Feb 1998 AMERICAN
HEALTH, Readers' Digest Publication, see also www.americanhealth.com
Notes: Using just one egg yolk cuts the fat considerably without
compromising flavor; evaporarated skim milk and arrowroot add richness.
Granulated white sugar is used.
>from Kitpath with a little help from mcbuster 2.0d
Recipe by: The Spa at Doral, Miama, FL
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 05,
1998

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