A healthier take on creme de brulee. Suitable for any time of the day, but best at breakfast.



6 servings

Prep time

8-10 minutes

Cooking time

15 minutes


115 kcal


  • 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.

Nutrition Facts

6 servings per container

  • Amount Per ServingCalories115
  • % Daily Value *
  • Total Fat 6.5g 10%
    • Saturated Fat 4.2g 22%
  • Sodium 49mg 3%
  • Total Carbohydrate 15.5g 6%
    • 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.

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