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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
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Ingredients Method

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

Method
 

  1. Preheat oven to 300 degrees
  2. Heat cream on stovetop and bring to a simmer
  3. Remove from heat-and let cool
  4. Add vanilla and pumpkin spice and whisk
  5. Separate 5 egg yolks into medium sized bowl
  6. Whisk monkfruit in with the eggs
  7. Check cream to make sure its fairly cooled
  8. Slowly pour cream mixture into the bowl with the eggs and monkfruit while whisking
  9. Next pour mixture through a sieve to remove any clumps
  10. Place ramekins (Im using 10 oz ramekins because why not?) in a casserole dish
  11. Pour mixture evenly into ramekins
  12. Then carefully pour hot water into the casserole dish about halfway up the ramekins
  13. Place them in the oven in the middle of the rack
  14. 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.
  15. Remove from oven and place ramekins on cooling racks
  16. Once room temperature move the ramekins into the fridge for at least 2 hours…up to three days before serving
  17. OPTIONAL
  18. 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.
  19. Top with whatever garnish you like and serve. I like to put a few berries and mint leaves on mine.