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