Hg’s 104-Calorie Creme Brulee – Ww Points = 2
The first time I tasted creme brulee was at a tiny Parisian bistro. The crack of the caramelized sugar, the smooth, cool custard underneath—it was pure magic. I remember thinking, “This is what fancy feels like.” Little did I know that years later, I’d be able to recreate a lighter version of that indulgence in my own kitchen, without derailing my health goals. This recipe proves that you really can have your (guilt-free) cake and eat it too!
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Servings: 4
- Yields: 4 cups
- Dietary Type: Low-Calorie, Reduced Fat
Ingredients
- 1⁄3 cup liquid egg substitute (like Original Egg Beaters)
- 1⁄2 cup fat-free evaporated milk
- 1⁄2 cup fat-free half-and-half
- 3 tablespoons brown sugar, not packed
- 1 teaspoon brown sugar, not packed
- 1 1⁄2 teaspoons sugar-free french vanilla powdered coffee creamer
- 1 1⁄4 teaspoons vanilla extract
- 4 teaspoons granulated sugar
Equipment Needed
- Medium Pot
- Large Bowl
- Whisk
- Four 4-ounce baking ramekins or custard cups
- Deep baking dish
- Hand-held butane kitchen torch
Instructions
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Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). This gentle heat is key to a silky-smooth custard.
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In a medium pot, combine the fat-free evaporated milk, fat-free half-and-half, and 3 tablespoons of brown sugar.
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Place the pot over medium heat on the stove. Stir constantly until the brown sugar has completely dissolved and the mixture is hot, but not boiling. You should see steam rising from the surface.
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Stir in the sugar-free french vanilla powdered coffee creamer, blending well until no clumps remain. This adds sweetness and a hint of vanilla flavor while keeping the calorie count low. Remove the pot from the heat.
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In a large bowl, mix the liquid egg substitute and vanilla extract together. This will form the base of our custard.
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Gradually whisk the hot milk mixture into the egg substitute mixture. It’s important to do this slowly to temper the eggs and prevent them from scrambling.
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Set four 4-ounce baking ramekins or custard cups in a deep baking dish. Make sure the ramekins are oven-safe!
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Evenly distribute the custard mixture into the cups. Try to avoid overfilling the ramekins.
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Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on yourself!). The water should come about halfway up the outsides of the custard cups. This creates a water bath, or bain-marie, which helps the custards cook evenly and prevents them from cracking.
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Carefully transfer the pan to the preheated oven, and bake for about 28 minutes, until the custards are set. They should jiggle slightly in the center when gently shaken.
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Remove the baking dish from the oven and allow the ramekins to cool in the water bath for about 30 minutes. This gradual cooling helps prevent cracking.
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Once cooled, refrigerate the custard cups until completely chilled, at least 2 hours or preferably overnight. This allows the flavors to meld and the custard to set properly.
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When ready to serve, top each custard cup with 1 teaspoon of granulated sugar. Spread the sugar evenly over the surface of the custard.
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Using a hand-held butane kitchen torch, caramelize the sugar. Hold the torch a few inches above the sugar and move it in a circular motion until the sugar melts and turns a deep golden brown. Be careful not to burn the sugar! If you don’t have a kitchen torch, you can broil the custards in the oven for a few minutes, but watch them closely to prevent burning.
Expert Tips & Tricks
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Don’t skip the water bath! It’s crucial for achieving a smooth, creamy texture.
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Be patient when caramelizing the sugar. Work in small sections and don’t hold the torch in one spot for too long.
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If you don’t have a kitchen torch, you can use the broiler in your oven. Place the custards on a baking sheet and broil them for a few minutes, watching them very carefully to prevent burning.
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For a richer flavor, use a high-quality vanilla extract.
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If you are dairy-free while the recipe specifies “fat-free evaporated milk” and “fat-free half-and-half”, these can be substituted with unsweetened Almond or Coconut Milk, while this will change the flavor profile and nutritional value of the recipe, it will make it so those with a dairy intolerance or allergy can enjoy a creme brulee!
Serving & Storage Suggestions
Serve immediately after caramelizing the sugar, as the topping will soften over time. The contrast between the cold custard and the warm, crunchy sugar is what makes creme brulee so special.
Leftover custards can be stored in the refrigerator for up to 3 days. However, it’s best to caramelize the sugar just before serving.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 104 kcal | – |
| Fat | 0.5g | – |
| Sodium | 126mg | – |
| Carbs | 18.5g | – |
| Fiber | 0g | – |
| Sugars | 17g | – |
| Protein | 4.5g | – |
| WW Points | 2 | – |
Variations & Substitutions
- Spice it up: Add a pinch of cinnamon or nutmeg to the custard mixture for a warm, cozy flavor.
- Citrus twist: Zest a lemon or orange into the custard for a bright, refreshing variation.
- Chocolate indulgence: Add a tablespoon of cocoa powder to the custard mixture for a chocolate creme brulee.
- Coffee infusion: Steep a few coffee beans in the milk mixture for a coffee-flavored custard. Remove the beans before adding the egg mixture.
FAQs (Frequently Asked Questions)
Q: Can I make this ahead of time?
A: Yes! The custards can be made up to 3 days in advance and stored in the refrigerator. Just wait to caramelize the sugar until right before serving.
Q: I don’t have a kitchen torch. Can I still make this?
A: Absolutely! You can use the broiler in your oven. Place the custards on a baking sheet and broil them for a few minutes, watching them very carefully to prevent burning.
Q: Can I use regular sugar instead of granulated sugar for the topping?
A: While granulated sugar is recommended for its ability to caramelize evenly, you can use other types of sugar such as turbinado or even brown sugar for a different flavor profile.
Q: How do I know when the custards are done?
A: The custards are done when they are set around the edges but still jiggle slightly in the center when gently shaken.
Q: What if my custards crack while baking?
A: Cracking can be caused by baking the custards at too high a temperature or not using a water bath. Make sure your oven temperature is accurate and that the water in the baking dish comes about halfway up the sides of the ramekins.
Final Thoughts
So there you have it – a luscious, creamy creme brulee that won’t break the calorie bank. This recipe is a testament to the fact that you can enjoy your favorite treats without sacrificing your health goals. Don’t be afraid to experiment with different flavors and variations to make it your own. Now, go ahead and impress your friends and family with this guilt-free indulgence! I’m sure they’ll love this recipe as much as I do.