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Torched Vanilla Bean Crème Brûlée
155 min4 servingsEasy5 / 5
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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Recipe Details
Prep15m
Cook20m
Chill120m
Total155m
Servings: 4
Difficulty: Easy
Rating: 5 / 5
Per serving: 1 ramekin
244
Calories
29.6g
Protein
10.7g
Carbs
9.1g
Fat
Tags:
High ProteinDessertGluten-FreeVanilla
Ingredients
Custard
- 400gGreek Yogurt(Plain, full-fat or 2% preferred, room temperature)
- 120gCasein Protein Powder(Vanilla flavor)
- 4largeEgg yolk(Separated)
- 1podVanilla Bean(Split and scraped)
Topping
- 4tspSugar(Granulated, for the caramelized top)
Instructions
Prepare the Custard
- 1 Preheat oven to 300°F (150°C).
- 2 In a large bowl, whisk the egg yolks and scraped vanilla bean seeds until light and creamy.
- 3 Gently fold in the Greek yogurt and casein protein powder until completely smooth and free of lumps.
- 4 Divide the mixture into 4 ramekins, tapping them against the counter to release any trapped air bubbles.
Bake and Caramelize
- 1 Place ramekins in a deep baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins.
- 2 Bake for 18-20 minutes until the edges are set but the center still has a slight wobble.
- 3 Remove from the water bath and cool to room temperature, then refrigerate for at least 2 hours.
- 4 Just before serving, sprinkle 1 teaspoon of sugar evenly over the surface of each custard.
- 5 Use a kitchen torch to melt and caramelize the sugar until it forms a hard, golden-brown shell.
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