Low-Fat Creme Brulee
Our low-fat version boasts a silky-smooth, vanilla-infused custard and crunchy burnt sugar topping-but with less than half the calories and 70 percent less fat than traditional recipes.
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 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.
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