Creme brulee is one of those magical concoctions that is hard to put down – it’s a creamy, decadent pot of sugary deliciousness that makes you feel sophisticated every time you order it at a restaurant (due to its French name). When you have the kitchen know-how, you realize that this dish is not hard to make – but the trick is how to be able to eat this while trying to eat healthy…
So here we are, trying to cheat clean with Creme Brulee – and luckily, there are versions of this online. This recipe is based on one posted by Dessert With Benefits, but because the measurements weren’t posted, I pretty much did my own detective-work in order to fit it neatly in the macros – and added some orange-flavor to it as well! This version doesn’t come to the actual creme brulee (which, I have just discovered, I’ve been able to do now IN MACROS…more on this later), it still has the nice, creamy consistency and the sugary glaze that we all look for in a creme brulee.
Bon apetit! 🙂
(makes 16 servings at 1/2 cup per serving)
1 16 oz. container fat-free plain greek yogurt
1 16 oz container 2% small-curd cottage cheese
1/4 cup heavy cream
3 large eggs, raw
2 egg yolks, raw
1/4 cup fresh orange juice
5/8 cup Truvia Baking Blend
1 tsp. orange zest
1 tsp. vanilla extract
1/2 tsp. salt
- Preheat oven at 325 degrees F.
- Separate 3 1/3 tbsp (or 16 tsp.) of Truvia Baking Blend and set aside (for brulee topping)
- Add greek yogurt, cottage cheese, heavy cream, eggs, egg yolks, orange juice, Truvia Baking Blend, orange zest, vanilla extract and salt in a blender and mix under high speed for 2-3 minutes until mixture is smooth.
- In a large baking pan, add 1-inch of water.
- In small ramekins, add mixture in each bowl and level to ensure even cooking.
- Add ramekins in the large baking pan with water. Bake uncovered for 30-45 minutes until cooked.
- Let cool and chill overnight.
- Prior to serving, sprinkle 1 tsp. Truvia Baking Blend on top of each custard and use a blowtorch or broil in the oven for 5 minutes to caramelize the sugar.