Creme brulee with NO cream?

I really fancied making creme brulee tonight but I have no cream and not in any position to get any! I%26#039;ve got skimmed milk...think I%26#039;ll be able to use that as a substitute or will it be too watery? Any other ideas how I could make cream-less creme brulee???|||A creme brulee is just a rich baked egg custard, you can make an acceptable egg custard with skimmed milk,


10fl.oz Skimmed milk


4 egg yolks


2 - 4oz Caster Sugar


1/2 teas Vanilla Extract





Heat milk to blood heat, whisk together yolks, sugar and vanilla until thick and creamy, stir in warm milk and pour into ramekin dishes. Place dishes in a shallow ovenproof dish and 1/2 fill with water. Bake in mod. oven for approx 30 mins. Cool, sprinkle with caster sugar


and zap with blow torch





edit


don%26#039;t use yogurt|||VEGAN CRÈME BRÛLÉE





1 Package Soft Silken Tofu


1/2 Cup Fruit Sugar


1/3 Cup Soy Milk


2 Tablespoons Vanilla


2 Tablespoons Arrowroot Powder


1 Pinch of Salt


Some sugar to brûlée the tops, about 3 tablespoons





Preheat the oven to 325ºF (160ºC)


Drain and slightly press the tofu while you prepare the remaining ingredients and tools.


Prepare 6 ramekins and a shallow brownie baking pan, cutting a piece of parchment to evenly cover the pan.


Boil a kettle full of water.


In the bowl of a food processor, combine the tofu, sugar, vanilla, soy milk and salt.


Once smooth, whisk in the arrowroot with the motor running.


Pour prepared custard into the ramekins and distribute them into the baking pan.


Carefully pour the boiling water from the kettle into the bottom of the pan so the water comes 2/3 of the way up the sides of the ramekins; taking care not to splash water into the custard.


Cover the pan with the parchment paper and slowly transfer everything into the oven.


Bake for about 45-50 minutes or until set. The centers may have a slight jiggle, but well set more as they cool.


Remove the ramekins from the water and transfer to the refrigerator to cool completely, about an hour.


To brûlée the custards, sprinkle enough sugar to evenly coat each top (about 1 tsp). Using a hand held blowtorch, pass the tip of the flame over the sugar until it begins to turn amber and caramelize.


Once finished, the caramel should be thin, crisp and crackly.|||It will turn out way too watery, the heavy cream required for the recipe has a high fat content that would give your dessert the consistency it needs. Coincidentally skim milk gets its name because the top layer of unprocessed milk is what makes up the heavy cream and it is %26quot;skimmed%26quot; off of the top of the milk to lower its fat content! Good luck!|||1 16-ounce tub of Greek yogurt - or vanilla yogurt for a less tart taste


1/2 cup strawberry, blueberry, or raspberry preserves


4 tablespoons brown sugar


2 strawberries cut into slices





Directions


Preheat broiler.


Spoon 2 tablespoons of preserves into the bottom of 4 4-ounce ramekins, then fill ramekins with yogurt.


Sprinkle brown sugar on top.


Place ramekins on a baking sheet under broiler until sugar caramelizes, watching carefully so it doesn’t burn.


Allow to cool slightly.


Place strawberry slices on top and serve immediately|||Don%26#039;t use milk with creme brulee because it is going to be too watery and if you use plain yogurt,(from my point of view i wouldn%26#039;t do it because i never heard anybody using yogurt in creme brulee) it might not taste good, so if you got time go to the store and buy cream.|||I found this...


http://lowfatcooking.about.com/od/valent…





Doesn%26#039;t look as good as a %26#039;real%26#039; fatty creme brulee, but it can work!|||You can%26#039;t. Borrow some from a neighbor if you can%26#039;t go to the store.|||try mixing skim milk with some yogurt if you have