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Thursday, December 30, 2010

Creme Brulee -- Half the Calories, Half the Fat, 100% of the Taste!

Difficulty:  EASY
Nutrition Information
Calories:  238
Fat:  20g total, 11.4g. saturated
Carbohydrates:  20g.
Protein:  6g

About This Recipe

As posted, this recipe is almost sugar free and uses Erythritol and Liquid Stevia Extract for Sweeteners. If you don't care about making it sugar free, you can substitute 4 Tbsp. granulated Sugar in place of the Erythritol and stevia. If you're not familiar with erythritol, it has almost no calories, and does not promote tooth decay. Moreover, erythritol has not been found to affect blood sugar or insulin levels and has a zero glycemic index.  It is about 70% as sweet as table sugar, and behaves like sugar in that it adds about the same bulk to baking recipes as sugar does.  

With 238 calories, 20g fat (compared to 513 calories, 48g fat of traditional creme brulee), this version is much healthier than the original without any compromise in taste.  Try making the "almost sugar-free version" using erythritol crystals and liquid stevia extract instead of sugar--no one will know the difference!  I get my erythritol here, and my liquid stevia here--Use referral code KOQ452 and get $5 off your first order at


  • 6 egg yolks
  • 4 Tbsp. Erythritol Crystals
  • 20 drops liquid stevia extract
  • 1-1/2 tsp. good vanilla extract
  • 1 Cup heavy cream
  • 2 Cups Fat Free Half and Half
  • 2 Tbsp. granulated sugar


  1. Preheat oven to 325 degrees and bring a kettle of water to a boil.
  2. Whisk egg yolks, Erythritol, 20 drops of liquid stevia extract, and vanilla in a medium bowl until thick and creamy. 
  3. Pour cream and half and half into a medium sauce pan and scald to almost boiling.
  4. Gradually whisk half the scalded cream into the egg mixture to lighten (this helps to prevent curdling).
  5. Gently stir the egg mixture back into the remaining cream in the saucepan and stir constantly over medium heat just until the mixture returns to almost boiling again and very slightly thickens--about 6 minutes.
  6. Place 6 creme brulee dishes or 1/2 cup ramekins in a baking dish, and divide the custard mixture evenly among them.
  7. Place the baking dish with the creme brulees on the middle oven rack and fill the baking dish with boiling water to a depth of halfway up the sides of the creme brulee dishes.
  8. Bake for 35-40 minutes or until the custard is just set, but giggles a bit when shaken.
  9. Remove from baking dish, cool to room temperature, cover with plastic wrap, and refrigerate until ready to serve.
  10. Prior to serving sprinkle each brulee with 1 tsp. granulated sugar; and using a blowtorch, burn the sugar until it is bubbly and carmelized.  Garnish with fresh berries.
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