Vanilla Bean Crème Brûlée
SERVINGS: 4 RAMEKINS
Classic French crème brûlée gets a smarter makeover in this luxurious yet lightened version. The smooth, vanilla-scented custard is made with fewer carbs and a sugar substitute, but still delivers that irresistible contrast between cool creaminess and the crackle of caramelized topping. Every spoonful is a little celebration—with less guilt.
Ingredients:
2 cups heavy cream (or sub with 1 cup heavy cream + 1 cup unsweetened almond milk for a lighter option)
1 whole vanilla bean, split and scraped (or 2 teaspoons pure vanilla bean paste)
1/8 teaspoon kosher salt
6 tablespoons allulose or granulated monk fruit sweetener (divided)
6 large egg yolks
Instructions
1. Prep the Oven: Preheat to 310°F. Line a large roasting pan with a clean kitchen towel and place four 6-ounce ramekins on top, spaced evenly.
2. Infuse the Cream: In a medium saucepan over medium-low heat, combine the cream, vanilla seeds, vanilla pod, salt, and 2 tablespoons of the sweetener. Warm just to a gentle simmer, stirring occasionally. Do not boil. Remove from heat and let sit for 5 minutes to steep.
3. Whisk the Yolks: In a separate bowl, whisk together egg yolks and 2 tablespoons sweetener until pale and slightly thick, about 2 minutes by hand or 1 minute with an electric mixer.
4. Temper the Eggs: Slowly drizzle a few spoonfuls of the warm cream into the yolks while whisking constantly to avoid curdling. Gradually pour in the rest of the cream mixture while whisking. Once fully combined, strain the custard through a fine mesh sieve into a measuring jug or pitcher. Discard the vanilla pod.
5. Remove Bubbles: For a perfectly smooth texture, gently place a paper towel over the surface of the custard and dab to absorb foam and bubbles.
6. Bake in a Water Bath: Pour custard evenly into ramekins (about ¾ cup each). Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. Cover the pan loosely with foil. Bake for 38 to 42 minutes, or until the custard is just set with a slight jiggle in the center.
7. Chill: Remove ramekins from the water bath and let cool at room temperature for 30 minutes. Refrigerate until completely chilled, at least 3 hours.
8. Brûlée Topping: When ready to serve, sprinkle ½ tablespoon allulose or monk fruit sweetener evenly over each custard. Use a kitchen torch to caramelize the top—keep the flame moving in a circular motion from the center outward until golden and crackly.
NUTRITION Per Serving % of Daily Value
Calories 265 —
Total Fat 24g —
Saturated Fat 11.5g —
Polyunsaturated Fat 1.1g —
Monounsaturated Fat 9.3g —
Trans Fat 0g —
Cholesterol 270mg —
Sodium 78mg ~4%
Total Carbohydrates 3.2g —
Dietary Fiber 0g —
Total Sugars 0.1g* —
Protein 1.5g —
Vitamin A 540mcg ~60%
Vitamin C 0mg —
Vitamin D 1.2mcg ~6%
Potassium 110mg ~2%
Calcium 90mg ~7%
Iron 0.4mg ~2%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
