Creme Brulee Low Fat
Indulge in the creamy decadence of a classic dessert with a healthier twist—this Low-Fat Crème Brûlée is the perfect balance of luxurious flavor and a lighter profile. Made with low-fat milk instead of heavy cream, this recipe delivers the same silky custard base you love, delicately infused with rich vanilla and topped with a golden, caramelized sugar crust. The secret to its smooth texture lies in tempering the eggs and straining the mixture for a flawless finish. With just a few simple ingredients and easy-to-follow steps, this guilt-free treat is ideal for dinner parties, date nights, or anytime you crave a touch of elegance. Plus, it’s ready to impress in under 15 minutes of prep time! Serve chilled with its signature crisp topping, and enjoy all the indulgence without the extra calories.
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Recipe Information
Ingredients
- 2 cups Low-fat milk (2% or 1%)
- 4 large Egg yolks
- 1 tablespoon Cornstarch
- 3 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Brown sugar (for topping)
Instructions
Preheat your oven to 300°F (150°C). Place four 6-ounce ramekins in a deep baking dish or roasting pan.
In a medium saucepan, heat the low-fat milk over medium-low heat until tiny bubbles begin to form around the edges. Do not let it boil. Remove from heat and let it cool for 5 minutes.
In a medium bowl, whisk the egg yolks, cornstarch, granulated sugar, vanilla extract, and salt until smooth and pale in color.
Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
Strain the mixture through a fine-mesh sieve into a clean container to remove any cooked egg bits for a silky texture.
Divide the custard evenly among the ramekins. Place the baking dish on the center rack of your oven and carefully pour hot water into the dish until it comes halfway up the sides of the ramekins, creating a water bath.
Bake for 35-45 minutes, or until the custard is set but still slightly jiggly in the center. Remove from the oven and let the ramekins cool in the water bath for 15 minutes.
Remove the ramekins from the water bath, cover them with plastic wrap, and refrigerate for at least 3 hours (or overnight) to fully set.
Before serving, evenly sprinkle about 1/2 tablespoon of brown sugar over the top of each custard. Use a kitchen torch to carefully caramelize the sugar until it forms a golden, crisp crust. Alternatively, you can broil them in the oven on the top rack for 1-2 minutes, watching closely to prevent burning.
Allow the sugar topping to cool for 1-2 minutes and harden before serving.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 22.0 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 178 mg | 14% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 210 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
