A healthier take on creme de brulee. Suitable for any time of the day, but best at breakfast.
2 cups heavy cream (or full-fat coconut milk if dairy- free)
¾ cup unsweetened cashew milk or almond milk
Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 tsp vanilla extract
6 large egg yolks
½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
2 tsp ground cinnamon
- Preheat the oven to 160°C/325°F.
- In a medium-sized heavy saucepan over medium heat, bring the cream, milk, and vanilla to a simmer. Take the pan off the heat.
- Whisk together the egg yolks, sweetener, and cinnamon in a large mixing bowl. Whisk the egg mixture into the cream mixture gradually.
- Strain the mixture into another bowl using a fine-mesh strainer. Allow for a 10-minute cooling period, skimming any foam from the surface.
- Divide the mixture evenly between six 170g/6 oz custard cups. Place the cups in a large baking dish with a depth of at least 2 inches. Fill the baking dish halfway with hot water to come halfway up the sides of the cups. To trap the steam, cover the baking dish with a lid or foil.
- Bake for 55 minutes, or until the custards are set but the centres still move slightly when gently shaken. Take out of the water. Chill the custards for about 3 hours, or until cold.
- Refrigerate leftovers in an airtight container for up to 3 days.
6 servings per container
- Amount Per ServingCalories115
- % Daily Value *
- Total Fat
- Saturated Fat 4.2g 22%
- Sodium 49mg 3%
- Total Carbohydrate
- Sugars 11.1g
- Protein 1.7g 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.