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Torched Vanilla Bean Crème Brûlée

4 servings5 / 5High ProteinDessertGluten-FreeVanilla

A high-protein, guilt-free twist on the classic crème brûlée, utilizing Greek yogurt and casein protein to achieve a thick, silky texture with a satisfying, crispy caramelized top.

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Time

Prep: 15min
Cook: 20min
Chill: 2h
Total: 2h35m

Nutrition

per serving

Calories: 244
Protein: 29.6g
Carbs: 10.7g
Fat: 9.1g

One serving: 1 ramekin

Instructions

Prepare the Custard

Preheat oven to 300°F (150°C).
In a large bowl, whisk the egg yolks and scraped vanilla bean seeds until light and creamy.
Gently fold in the Greek yogurt and casein protein powder until completely smooth and free of lumps.
Divide the mixture into 4 ramekins, tapping them against the counter to release any trapped air bubbles.

Bake and Caramelize

Place ramekins in a deep baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins.
Bake for 18-20 minutes until the edges are set but the center still has a slight wobble.
Remove from the water bath and cool to room temperature, then refrigerate for at least 2 hours.
Just before serving, sprinkle 1 teaspoon of sugar evenly over the surface of each custard.
Use a kitchen torch to melt and caramelize the sugar until it forms a hard, golden-brown shell.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

Use a kitchen torch for the best control, but if unavailable, place ramekins under a broiler for 1-2 minutes, watching constantly so the custard does not warm through.

Tip 2 of 2

For the smoothest texture, strain the custard mixture through a fine-mesh sieve before pouring it into the ramekins.

Source

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