Creme Brulee

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

* Per serving · 4 servings · Values may vary.