Creame Brule with Almond Milk and Cream

Serves

Cook Time

15 min

Total Time

1 hour plus 2 hour chill time min

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American 🇺🇸

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I was asked to make a healthier version of a creme brûlée so of course I had to get creative for this one. This recipe also is a smaller portion so you can indulge and be satisfied. This half-and-half version should provide a good compromise between richness and texture but at the same time reducing the calories. Adding the fiber balances the sugars. I use Allulose as my preferred sugar substitute but you can use what works best for you. Allulose is a great cooking and baking sweetener but it didn‚‘t react right to the caramelization so I used just a dash of sugar on the top. Amazon has the ‚“creme brulee‚” kit that comes with the bottom pan and a wire insert that you place the ramekins in so when you pull it out of the oven you can lift the wire rack out and all ramekins come out together.

Ingredients

1/2 cup heavy cream
1/2 cup unsweetened almond milk
2 egg yolks
2 tablespoons Alulose
1 Tablespoon Just better fiber
1 teaspoon vanilla extract
1 teaspoon corn starch
1/4 teaspoon sugar for caramelizing the top

Directions

Preheat your oven to 325°F (163°C).
Prepare Ramekins: Place two small (4 oz) ramekins in a baking dish.
Warm the Cream and Almond Milk: In a saucepan, warm the heavy cream and almond milk over medium heat until hot but not boiling.
Remove from heat. Mix Egg Yolks: In a bowl, whisk together the egg yolks and Allulose until well combined.
Add the fiber and corn starch combine again then stir in the vanilla extract.

Temper the Eggs:

Slowly pour the warm cream and almond milk mixture into the egg yolk mixture, whisking constantly to avoid curdling.
Start with 2 tablespoons then, 1/4 cup, then while whisking start to slowly add the rest of the mixture.
Strain the mixture through a fine-mesh sieve into a bowl with a pouring spout (a liquid measuring cup works great here) to ensure a smooth texture.
Pour the custard mixture into the prepared ramekins.
Pour hot water into the baking dish around the ramekins, creating a water bath.
Bake for approximately 40 minutes (but start monitoring it around 35 minutes). or until the custard is set. It should be brown around the edges but slightly jiggly in the center.
Allow the custards to cool at room temperature, then refrigerate for at least 2 hours or until fully chilled.

Caramelize the Top:

Before serving, sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust.

To Serve:

Let it sit for a few minutes for the caramelized top to harden before serving.
Per Serving (Assuming 2 Servings): Calories: Approximately 194 calories per serving Protein: Approximately 7.625g per serving Carbohydrates: Approximately 12.g per serving Dietary Fiber: Approximately 5.5g Sugars: Approximately 7.25g Fat: Approximately 19.g per serving Nutritional disclaimer Nutritional information is provided as a reference using AI and an online calculator. We recommend verifying the information independently. It could vary based on cooking methods, amounts, and ingredients used.