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Often, digging into a dish of crème brûlée is an exercise in excess. The crisp burnt sugar topping gives way to a filling made of heavy cream and eggs. A Lighter Way To Bake bucks tradition, using vanilla and lemon to flavor a lighter filling, and adding chopped mango on top. Happily, the crunchy sugar layer remains intact. The result is a dessert you can feel comfortable serving and eating all summer long.
Tips: The most important thing to keep in mind when making this dessert is that the light cream and low-fat milk in the filling gives you less leeway during baking. If you overbake the ramekins, you will end up with a grainy texture; therefore, keep an eye on them during the baking process, and take them out when they are still wobbly. This will allow them to set outside the oven without scrambling their insides.
Tweaks: We don't recommend adjusting the ratio of milk to cream, but if you want to replace low-fat with full-fat dairy, go on ahead! Feel free to get a little creative with the mango topping; you can toss it in sugar and brûlée that, or toss them in chili powder and sugar.
As always with our Bake the Book feature, we have five (5) copies of A Lighter Way To Bake to give away.
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