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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Strawberry Custard Brulée

Source: The Holly Clegg Trim and Terrific Cookbook, ©2002 by Holly Clegg

A rich strawberry custard topped with a hard sugar crust.

Nutrition Facts

Makes 5 servings
Amount Per Serving

Calories	99.4

Total Carbs	19.1 g

Dietary Fiber	0.9 g

Sugars	15.4 g

Total Fat	1.1 g

Saturated Fat	0.3 g

Unsaturated Fat	0.2 g

Potassium	80.2 mg

Protein	3.6 g

Sodium	45.4 mg

Dietary Exchanges 1.1 Fat, 0.2 Fruits, 0.2 Meat, 0.2 Milk, 0.6 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup fresh strawberries 2.0
2 tbsp sugar 1.5
1 1/2 tbsp cornstarch 1.0
1 each eggs 1.0
1 cup fat free milk 2.0
2 tbsp plain nonfat yogurt 0.5
0 1/2 tsp vanilla extract 2.0
2 tbsp packed light brown sugar

Directions

Divide the strawberries among 5 (4- to 6-ounce) ramekins or custard cups; set aside.
In a saucepan, combine the sugar and cornstarch; stir well. Add the egg and gradually stir in the milk. Cook over low heat for 7 to 10 minutes or until thickened, stirring constantly. Remove from heat; cool 5 minutes. Fold in the yogurt and vanilla, mixing well.
Spoon the custard mixture evenly over the strawberries. Place the ramekins on a baking sheet. Sprinkle the top with the brown sugar. Broil 4 inches from heat for about 2 minutes, or until the sugar melts, or brown the tops with a miniature kitchen torch. Serve immediately or refrigerate.