Creme Brulee

Directions

1. 1
   Empty the gelatin packet into a medium bowl.
2. 2
   Pour 2 tablespoons of the milk over the gelatin, and set it aside to soften for at least 3 minutes.
3. 3
   In a small saucepan, whisk the remaining milk into the cornstarch.
4. 4
   Whisk in the Truvia, vanilla bean and seeds, and salt.
5. 5
   Bring the milk mixture to a boil over high heat, whisking constantly.
6. 6
   When it boils, reduce the heat to low and continue to cook until it has thickened, about 30 seconds.
7. 7
   Remove and discard the vanilla bean.
8. 8
   Whisk about 1/3 cup of the thickened milk mixture into the softened gelatin to melt it.
9. 9
   Then whisk in the remaining milk mixture.
10. 10
    Whisk the yogurt into the gelatin-milk mixture.
11. 11
    Divide the mixture among four 3 1/2 x 2-inch ramekins.
12. 12
    Chill covered in refrigerator until completely set and cold, about 2 hours.
13. 13
    Sprinkle each creme brulee with 1/2 tablespoon of the Demerara sugar.
14. 14
    Using a kitchen blowtorch, burn the sugar until it is a deeply caramelized golden brown.
15. 15
    Serve immediately.
16. 16
    If you are committed to making this wonderful dessert, you must also commit to using a kitchen blowtorch.
17. 17
    There simply is no alternative for achieving that crunchy caramelized topping that the intense heat delivers.
18. 18
    You can buy a more expensive version at gourmet cookware stores, or pick one up for $25 (including the replaceable propane tank) at your local hardware store.
19. 19
    Plus, you never know when you might have to do some plumbing!
20. 20
    Fat: 50.2g (before), 2.7g (after)
21. 21
    Calories: 562 (before), 116 (after)
22. 22
    Protein: 5g
23. 23
    Carbohydrates: 18g
24. 24
    Cholesterol: 10mg
25. 25
    Fiber: 0g
26. 26
    Sodium: 123mg