Hazelnut Crème Brûlées

Ingredients

• 4 large egg yolks 
• 1.5 cups milk 2% reduced-fat
• 0.5 cup hazelnut liquid nondairy coffee creamer fat-free (such as Coffee-mate)
• 2 tablespoons hazelnut liquid nondairy coffee creamer fat-free (hazelnut-flavored liqueur)
• 0.8 cup nonfat milk dry
• 0.1 teaspoon salt 
• 0.3 cup sugar 
• 1 teaspoon vanilla extract 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• ramekin
• baking pan

Directions

1. Preheat oven to 30
2. Combine first 5 ingredients in a bowl; stir well with a whisk.
3. Place egg yolks in a medium bowl; stir with a whisk until smooth. Gradually whisk milk mixture into egg yolks. Stir in liqueur. Divide mixture evenly among 5 (4-ounce) ramekins or custard cups.
4. Place ramekins in a 13 x 9- inch baking pan; add hot water to pan to a depth of 1 inch.
5. Bake at 300 for 1 hour or until center barely moves when ramekin is touched.
6. Remove ramekins from pan, and cool completely on a wire rack. Cover ramekins, and chill at least 4 hours or overnight.
7. Place sugar and water in a small, heavy saucepan over medium-high heat; cook 9 to 10 minutes or until golden. Immediately pour caramelized sugar evenly over cold custards to form a paper thin layer on tops of custards.
8. Serve immediately.