Mix It Up With Jenny
Dining-Out-Special Dessert at Home

Frequent travel for my job gives me the opportunity to dine out often. And when I do, I always succumb to créme brûlée on the menu. Rich as velvet- with a texture to match- topped with a crackling sugar coating, this beautifully presented and individually-portioned dessert makes me feel very special.

Which is why I'm happy to share this foolproof recipe for an updated créme brûlee to make at home- it delights guests and family! The secrets are touches of orange and cayenne that lend a contemporary twist to this classic, and custard that's made smooth and creamy with evaporated milk.

I prize this perfect milk for cooking, as it helps make the custard very silky and lends subtle caramelized flavor notes that are richly satisfying. As a bonus, evaporated milk provides its creamy texture and rich flavors with fewer fat calories than heavy cream.

This stunning dessert is perfect for your holiday dessert table: It can be made ahead, is simple to serve, and the surprise touch of citrus and a little heat makes a festive statement. Your family and guests will feel quite special.

When you're looking for traditional favorites or updated classics, find delicious inspiration for making family holiday flavor memories at www.VeryBestBaking.com.
Dulce de Leche Créme
Brûlée with Burnt
Orange Sugar
(Makes 6 servings)
2 cans (12 fluid ounces each) Nestlé
Carnation Evaporated Milk
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
1/4 cup granulated sugar
1 teaspoon thawed orange juice concentrate

2 pinches ground cayenne pepper

PREHEAT oven to 325º F. Place six 6-ounce ramekins or custard cups in 13 x 9-inch baking pan.

PLACE evaporated milk, brown sugar and granulated sugar in medium saucepan. Cook over medium heat, stirring occasionally, for 4 to 5 minutes or until sugars are dissolved. Beat eggs and egg yolks in medium bowl; gradually whisk milk mixture into eggs. Stir in vanilla extract. Pour mixture through a fine sieve into ramekins. Fill baking pan with hot water to 1-inch depth. Loosely cover pan with foil.

BAKE for 65 to 70 minutes or until gently set in the center. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.

PREHEAT broiler. Combine granulated sugar, concentrate and cayenne pepper in small bowl. Sprinkle each créme brûlee with heaping teaspoon of mixture. Broil for 1 to 3 minutes or until mixture has melted and caramelized (turned brown). Refrigerate for 30 minutes or until topping hardens.

Nutrition Information per serving: 400 calories; 100 calories from fat; 11 g total fat; 7 g saturated fat; 175 mg cholesterol; 150 mg sodium; 64 g carbohydrate; 0 g fiber; 63 g sugars; 11 g protein; 35% Calcium (Courtesy of Family Features)