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This week’s recipe was developed by Amy Van Leuven of the Good Egg Brush Company. This recipe can be made with low sugar or no sugar if you want to skip the topping. You can also fancy this one up for the holidays with the addition of some pumpkin spice!
We talk you through making this dessert in Episode 208 of our podcast. If you like this recipe you may also want to try Amy’s Healthier Brownies, and our recipe for Apple Cornmeal Cake, which is also low sugar as well as gluten and dairy free.
Amy's Healthier Creme Brulee
Amy makes her Creme Brulee with rich and delicious duck eggs yolks, but you can also use chicken egg yolks. You can make this recipe no sugar, or low sugar if you want that delicious caramelized topping. You can also add some pumpkin spice to give your Creme Brulee some warm Fall vibes
Ingredients
- 2 cups heavy cream
- 5 duck egg yolks or 6 chicken egg yolks
- ½ cup baking monkfruit sweetner
- 1 pinch of salt I use redmond salt
- 1 ½ tsp vanilla extract
- 1 tsp pumpkin spice optional
- Raw Turbinado sugar optional
Instructions
- Preheat oven to 300 degrees
- Heat cream on stovetop and bring to a simmer
- Remove from heat-and let cool
- Add vanilla and pumpkin spice and whisk
- Separate 5 egg yolks into medium sized bowl
- Whisk monkfruit in with the eggs
- Check cream to make sure its fairly cooled
- Slowly pour cream mixture into the bowl with the eggs and monkfruit while whisking
- Next pour mixture through a sieve to remove any clumps
- Place ramekins (Im using 10 oz ramekins because why not?) in a casserole dish
- Pour mixture evenly into ramekins
- Then carefully pour hot water into the casserole dish about halfway up the ramekins
- Place them in the oven in the middle of the rack
- Check on them in about 30-35 minutes…they should be somewhat set with a slight jiggle still in the middle. They may need to go up to another 10 minutes checking on them until just the middle wobbles.
- Remove from oven and place ramekins on cooling racks
- Once room temperature move the ramekins into the fridge for at least 2 hours…up to three days before serving
- OPTIONAL
- Put a thin layer of sugar on the top and using a culinary torch…or a backyard torch like I did, caramelize the sugar by doing quick small circles across the surface to achieve that golden brown color. Careful if you do too long it will burn and turn goopy.
- Top with whatever garnish you like and serve. I like to put a few berries and mint leaves on mine.