ALL I WANT FOR CHRISTMAS | 1, 2

CREME BRULEE 4 large egg yolks 1/2 cup nonfat sweetened condensed milk 1 tablespoon cornstarch 2 1/2 cups 1% milk 1 tablespoon vanilla extract 6 tablespoons packed light brown sugar Preheat oven to 350°F. Put a kettle of water on to heat for a water bath. Place six 6-oz. (3/4-cup) ramekins (or custard cups) in a roasting pan or large shallow baking dish. In a bowl, whisk egg yolks, condensed milk and cornstarch until smooth. In a medium saucepan, heat milk over low heat until steaming. (Alternately, heat milk in a 4-cup glass measure in the microwave.) Gently whisk hot milk into egg mixture. Stir in vanilla. Skim foam.

Divide custard among ramekins. Skim any remaining foam. Pour enough boiling water into the pan to come halfway up the sides of the ramekins.

Bake custards for 40 to 50 minutes, or until edges are set but centers still quiver. Remove from water; let cool on wire racks. Cover and refrigerate until chilled, for at least 2 hours or up to 2 days.

About 1 hour before serving, preheat the broiler. Place chilled custards in a roasting pan or shallow baking dish and surround with ice cubes. Using a paper towel, pat surfaces of custards dry. Sprinkle each evenly with 1 tablespoon brown sugar. Broil until sugar has melted and formed a crust, 4 to 8 minutes. (Rearrange custards as needed for even browning and remove individual custards as soon as they are ready.)

Refrigerate, uncovered, until chilled, for about 30 minutes or up to 1 hour.

Makes 6 servings.

TRADITIONAL CREME BRULEE:
485 calories per serving, 42 grams fat (24 grams saturated)
EW CREME BRULEE:
220 calories per serving, 4 grams fat (1.7 grams saturated)

220 calories per serving: 7 grams protein; 4 grams fat (1.7 grams saturated fat); 36 grams carbohydrate; 85 mg sodium; 148 mg cholesterol; 0 grams fiber.

TEST KITCHEN TIP: Surrounding the sugar-topped custards with ice cubes before boiling prevents the delicate custards from overcooking.

In a large bowl, whisk eggs, sugar, flour and salt until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.

Cook eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperatures must reach 160°F; do not let eggnog come to a simmer.) Remove from heat and pour through a fine-meshed sieve into a bowl.

Whisk in brancy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight. (The eggnog will keep, covered, in the refrigerator for up to 2 days.)

Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.

Makes about 6 cups, for 12 servings.

TRADITIONAL EGGNOG:
300 calories per serving, 20 grams fat (11 gram saturated)
EW EGGNOG:
135 calories per serving, 4 grams fat (2 grams saturated)

135 calories per serving: 5 grams protein; 4 grams fat (2 grams saturated fat); 18 grams carbohydrate; 120 mg sodium; 46 mg cholesterol; 0 grams fiber.

TEST KITCHEN TIP: Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.

TO MAKE CRUST:
Preheat oven to 375°F. Lightly oil a 9-inch tart pan with a removable bottom or coat it with nonstick spray.

Spread oats in another pie pan and bake, stirring occasionally, until toasted, 6 to 12 minutes. Let cool. Place oats in a food processor and process until coarsely ground.

In a large bowl, stir together oats, flour, sugar, baking powder and salt. Drizzle oil onto dry ingredients and use a fork or your fingers to blend until crumbly. Using a fork, stir in water, 1 tablespoon at a time, until dough just comes together.

Turn dough out onto a floured surface and knead 7 to 8 times. Roll dough out to an 11-inch circle, dusting with flour if necessary. Transfer dough to prepared pan, pressing to fit. Trim edges. (If necessary, use scraps to patch any holes in crust.)

TO MAKE FILLING & BAKE:
Spread 1/2 cup pecans on a baking sheet and bake for 5 to 10 minutes, or until fragrant. Let cool and coarsely chop.

In a medium bowl, whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt until smooth. Stir in dried cranberries and chopped pecans. Spoon filling into crust. Arrange remaining 1/2 cup pecans on top of filling.

Bake tart for 20 to 25 minutes, or until filling is set and crust is golden. Cool completely in the pan on a wire rack.

Makes 10 servings.

TRADITIONAL PECAN PIE:
535 calories per serving, 32 grams fat (8 grams saturated)
EW PECAN PIE:
270 calories per serving, 12 grams fat (2 grams saturated)

270 calories per serving: 4 grams protein; 12 grams fat (2 grams saturated fat); 38 grams carbohydrate; 125 mg sodium; 46 mg cholesterol; 1 gram fiber.

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