Instructions: Preheat oven to 350F. Whisk egg whites, egg and 1/4 cup sugar in a large bowl until well blended but not stiff, about 1 minute.

In a heavy-bottomed, medium saucepan bring milk, 1/4 cup sugar and arrowroot to a boil over medium heat. Cook, stirring, until slightly thickened. Reduce heat to low, gradually add white chocolate and stir until melted. In a slow, steady stream, add white chocolate mixture to the egg mixture, whisking constantly.

Evenly divide the mixture among 8 4-oz ramekins or custard cups, arrange them in roasting pan and add enough boiling water to the pan to come halfway up the sides of the ramekins. Bake until set in center, about 3 minutes. Remove the pan from the oven and cool ramekins on a wire rack.

Cover surface of ramekins with plastic wrap; refrigerate until very cold.

About half an hour before serving the brulee, heat the broiler. Evenly sprinkle each serving with 1 tsp. sugar, and return the ramekins to the roasting pan. Add enough water to the pan to come halfway up the sides of the ramekins. Broil 3 in.

from heat, rotating pan if necessary, 2 to 3 minutes, or until sugar is melted and a dark amber color. Cool the custard in the water for 5 minutes. Remove from pan and serve, or refrigerate 20 minutes before serving, if desired.

Notes: Using just one egg yolk cuts the fat considerably without compromising flavor; evaporated skim milk and arrowroot add richness.

Granulated white sugar is used.

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