I made this variation of Creme brûlée for my husbands birthday be he loves Creme brûlée 😀 I lightened it up by swapping out some of the fatty and sugary traditional ingredients for better for you options. I came up with a delicious version that still satisfies the craving. I hope you enjoy it as much as we did!
Ingredients:
To prepare you will need to give yourself enough time to allow custard to chill properly-at least 2 hours. I made the custard the night before. Preheat oven to 350. Whisk all ingredients except set aside half (1/8 of a cup) of the coconut palm sugar. Also make sure you use egg substitute and not egg whites be it won’t taste as nice.
Spray ramekins with nonstick spray. Btw I highly recommend using the real Creme brûlée ramekins-the shorter & wider ones-I’m packing and couldn’t find mine so my custard was a little undercooked. If you use the regular ones your custard should turn out perfect!
Pour custard mix evenly into ramekins and place in a larger cooking dish. Carefully add water to the baking dish until it reaches about halfway up the side of the ramekins.
Bake in oven for 40 mins. Remove and allow custard to cool in the water filled baking dish. Once the water is cool and dishes are cool remove, cover ramekins, & chill in fridge. Remember to allow at least 2 hours in fridge before the next step.
To to make the crunchy top evenly add the remaining 1/8 cup of coconut palm sugar to the top of the custard. Using a cooking torch carefully toast sugar until it is browned. You will be able to smell it cooking. Just make sure you move the fire evenly around so it doesn’t burn. I like everything supper crunchy & so does my husband so mine is just about as close as you can get before burning. You can certainly cook yours a bit less if you prefer.
If you don’t have a torch you can pop them in the oven under the broiler. Just watch them very carefully until sugar looks toasted. Remember it will continue cooking a bit longer so pull them out sooner rather than later.
It may seem complicated but it’s a super easy recipe. If you have questions feel free to comment here or on social media. Thanks for reading!
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