You might gawk at me calling this a healthy Creme Brûlée recipe… But my definition of healthy has really morphed over the years. One thing I have really started to love is raw milk. Raw milk is packed with nutrition! And for someone like me who thought for years that I was lactose intolerant, finding out that the enzymes in raw milk actually break down the proteins for you feels like a miracle! I can eat dairy again!
Would you eat this healthy creme brûlée for breakfast? 😍 After trying this recipe, I know you will say yes!
What makes this a Healthy Creme Brûlée Recipe:
Like I mentioned above, this recipe uses raw milk (or cream, to be exact!). If you can get your hands on raw cream, that is ideal. If not, see if you can find Kalona Supernatural cream at a grocery store near you. It’s about as close to raw as you can get because it’s not homogenized and it is low-temp pasteurized (not high-temp, high-pressure pasteurized like conventional milk).
From this cream, you’ll get plenty of healthy fats. Coconut sugar is low GI (glycemic index), meaning it won’t spike your blood sugar like other sweeteners will. Egg yolks are a key ingredient in Creme Brûlée. And egg yolks are powerhouses nutritionally. Egg yolks contain:
- Phosphorus
- Calcium
- Potassium
- Copper
- Magnesium
- Manganese
- Selenium
- Zinc
- Choline
- Omega 3 Fatty Acids
- Thiamin (B1)
- Riboflavin (B2)
- Pantothenic acid (B5)
- Pyridoxine (B6)
- Biotin (B7)
- Folate (B9)
- Cyanocobalamin (B12)
- Vitamin A
- Vitamin E
- Vitamin D
They are a major reason I consider this a healthy Creme Brûlée recipe. This recipe calls for about 3 times the amount of egg yolks that are in a traditional Creme Brûlée recipe… That increases the amount of protein and other vitamins and minerals in this recipe!
Creme Brûlée Topping
We tried this recipe topped with coconut sugar and caramelized with the kitchen torch… But unfortunately, unlike traditional cane sugar, the coconut sugar bubbles up and burns. It’s nearly impossible to get the typical caramelized, brown crunchy texture you want with coconut sugar. That’s why we opted for Organic sugar in the raw for the topping. If that doesn’t work for you, you can just top with fruit instead!
Is Creme Brûlée gluten free?
Typically, yes! Creme Brûlée is typically made without any gluten-containing ingredients. But as always, be sure to ask your server if you are eating out to be sure (occasionally sauces and desserts like Creme Brûlée can use flour as a thickener). Rest assured this homemade, healthy Creme Brûlée recipe definitely is gluten free, though!
PrintHealthy Creme Brûlée Recipe
Ingredients
- 6 egg yolks
- 1/4 cup coconut sugar
- 1 1/2 tsp sugar in the raw for caramelizing
- 1 pinch fine sea salt
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 300 degrees Fahrenheit.
- In a medium sized bowl or the bowl of a mixer, using the whisk attachment combine the egg yolks, coconut sugar, and fine sea salt until smooth (you don’t want to whip the eggs).
- In a medium sized sauce pan or pot, heat the cream until just before it starts to bubble. Remove the cream from heat and stir in the vanilla.
- While the mixer is still running on the egg mixture, slowly add the warm cream mixture to the eggs and continue mixing until it is just combined. Again, we don’t want to create lots of air bubbles here so mix on low speed.
- Pour your mixture through a strainer into a container with a spout that pours. Divide this strained mixture into 3 oven-safe ramekins.
- Place the ramekins in a 9x9in pan. Boil water and pour it around the ramekins until it reaches a little more than halfway up the sides.
- Place this pan in the preheated oven until only the very middle of the Creme Brûlée is a little jiggly, or about 35-45 minutes. If you want to be sure your Creme Brûlées are fully cooked, you can use a candy thermometer to ensure they are 170 degrees Fahrenheit in the center.
- Immediately remove the Creme Brûlées from the dish and place them on a wire rack to cool until they reach room temperature, or one hour. Then place them in the refrigerator where they should cool for at least two hours.
- When you are ready to serve, remove the Creme Brûlées from the refrigerator and top each with 1/2 teaspoon sugar, evenly spread across the top. Either use a kitchen torch to caramelize the sugar or place them on a cookie sheet under a NOT preheated broiler. Turn to broil and watch very closely as you use tongs to carefully rotate the ramekins.
- Once the sugar is caramelized, serve immediately as is or with fruit on top. Do not let them sit or the sugar coating will soften. Enjoy!
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