Low-Fat Creme Brulee

From Cook's Country | December/January 2009

Why this recipe works:

For our recipe for Low-Fat Crème Brûlée, we swapped the heavy cream for a combination of whole milk and half-and-half and reduced the egg yolks to limit the overall fat and calorie count. Protein in the yolks helps traditional crème brûlée set up into a velvety consistency. Since we reduced… read more

For our recipe for Low-Fat Crème Brûlée, we swapped the heavy cream for a combination of whole milk and half-and-half and reduced the egg yolks to limit the overall fat and calorie count. Protein in the yolks helps traditional crème brûlée set up into a velvety consistency. Since we reduced the amount of egg yolks, we turned to other thickeners, settling on cornstarch, which made for a thicker custard impervious to the heat of the torch.

Tasters complained that without cream, the custard lacked the proper velvety feel. Remembering that we’ve used white chocolate to help fortify baked goods like cheesecake, we found that adding a few ounces here brought a luxurious feel without too much fat.

Traditional Crème Brulee has 570 calories, 51 grams of fat, and 30 grams of saturated fat per serving. Our Low-Fat Crème Brulee has 240 calories, 14 grams of fat, and 8 grams of saturated fat per serving.

less

Serves 8

You will need eight 4-ounce ramekins and a kitchen torch for this recipe. For a more substantial crust, turbinado or Demerara sugar can be substituted for the granulated sugar.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection