Preheat oven to 350 degrees.
Place six 1 cup ramekins or custard cups in two large pans.
In a medium heavy saucepan, combine fat-free milk and cornstarch. Mix until smooth. Add sugar and evaporated fat-free milk and stir until combined. Cook over medium heat, stirring occasionally, until mixture comes to a boil.
Remove from heat. In a small bowl, combine fat-free half & half with the egg yolks. Beat lightly. Add a small amount of the hot milk into the egg mixture while stirring. Pour the egg mixture into the saucepan. Add vanilla and brandy. Stir to mix.
Divide mixture into the 6 ramekins. Pour hot water into the large pans to make a water bath for the custard. Carefully place pans in oven. Bake for 30 minutes or until custard is set. Remove ramekins from water bath. Refrigerate several hours or until completely cold.
When ready to serve, sprinkle 1 - 2 teaspoons of sugar on top of each ramekin. Using a small butane-fuel torch, heat sugar until it caramelizes and turns light brown.
Note: If fat-free half & half is unavailable, substitute regular milk.
Hint: It is important to chill the custard before caramelizing the sugar on top.
I have had a dream. I wanted to be able to savor every bite of a Creme Brulee without guilt. It is usually classified as a sinful dessert because the traditional recipe uses lots of heavy cream. My adaptation is just as creamy and smooth but it has only a touch of fat and not many calories. It is a dream come true"