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Healthy, low sugar crème brûlée recipe using only four whole ingredients as traditionally practiced for creamy decadence loaded with healthy fats.
It’s Friday afternoon. You’ve just looked at the calendar and suddenly realized that your vegetarian friends of many years are coming to dinner.
No worries. Just serve a nice veggie stir fry cooked in store-bought or homemade ghee or expeller-pressed coconut oil and whip up creme brulee for dessert. You won’t miss having meat with the main meal at all because creme brulee is loaded with healthy fats that will satiate you and your guests completely without an overload of sugar that will leave you groggy the next morning.
Even better, you can use up that quart of sour raw cream in the back of the fridge that is just a bit too tart for making homemade ice cream!
Classic Crème brûlée
Creme brulee made the traditional way with full-fat cream and loads of egg yolks is nothing short of creamy decadence, but you can serve it knowing that it is a very healthy ending to your dinner party too.
How so?
Egg yolks and the butterfat in cream are high in the important omega 6 fat called arachidonic acid. Ironic but true. Westerners are so inflammation-ridden from the excessive processed omega-6 fats in their diet but are typically deficient in arachidonic acid. This is one of the most critical omega-6 fats of them all!
11% of the brain is composed of this vital fatty acid. It is also of great importance for healthy, beautiful, sag-resistant skin as it ensures strong cell-to-cell junctures. Arachidonic acid is also critical for the proper development and maintenance of the intestinal tract.
So eat up and enjoy that decadent creme brulee and be sure not to use egg replacer or fake cream in this recipe!
How to Use Leftover Egg Whites
What to do with all the leftover egg whites from making this fabulous dish? Click here for an easy high protein cookie recipe complete with a video how-to! This nut pudding recipe also uses up 6-8 egg whites in a hurry.
Note that egg whites are not healthy to eat raw. In other words, don’t add them to a smoothie!
Traditional Crème Brûlée Recipe
Healthy, low sugar creme brulee recipe using only four whole ingredients as traditionally practiced for creamy decadence that is also loaded with healthy fats.
Ingredients
- 1 quart heavy cream preferably raw
- 8 egg yolks preferably pastured
- 1/2 cup coconut sugar or sucanat
- 1 Tbl vanilla extract
Topping
- 8 tsp coconut sugar or sucanat
Instructions
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Heat cream gently with vanilla but do not let it boil.
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Beat egg yolks with coconut sugar (sucanat may be substituted if desired) until smooth and well blended. Beat vanilla and hot cream into yolk mixture.
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Pour into eight 4-inch ramekins or other small, oven-safe dish (about 3/4 cup each). Set dishes in very shallow pans of warm water. Bake 45-60 minutes in a 300-degree oven until custard sets and forms a a crust on top.
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Let custards cool, cover lightly with waxed paper and chill 4 hours in the refrigerator.
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To serve, sprinkle 1 rounded teaspoon of coconut sugar or sucanat over the top of each. Place under the broiler until the sugar melts, being careful not to burn (it melts very quickly!). Let the ramekins cool and then return to refrigerator until melted sugar forms a crust. Serve very cold.
Awesome! I will try it in raw version!
Does anyone know where to get or how to make heavy, sour raw cream???
One of my very favorite desserts!
What if they’re vegan? Or allergic to dairy and eggs? My daughter dis to both. You mentioned coconut milk earlier. Nut cream might work too. But what about the eggs? I’ve made tapioca pudding with coconut milk and while good it’s not the same without eggs.
We used to do raw milk. But she developed allergies to a ton of stuff including the raw milk. Pasteurized organic milk used to give her diarrhea. We switched to raw and she was fine. Bur raw was not pasture raised. Cows given alfalfa and oats and enzymes. Then a year ago she developed full blown allergies, massive hives, with milk, beef, eggs, yeast, wheat and soy. Also gums and other related foods but those are the biggies.
This looks soo good!!
lol
Deliciousness.
Again, THANK YOU Healthyhomeeconomist!! I actually have a quart of recently soured heavy cream (raw) and a supply of both coconut sugar AND sucanat! I will make this wonderful recipe you post here today for creme brûlée! This posting of yours couldn’t have been more timely for me! (My kids thank you too!) 😀
Love the cream and egg yolks in this recipe!
Hello Healthy Home Economist, I am enjoying your posts and really appreciate the breadth and depth of your focus. Creme brulee is joyfully received any night of the week here. I am intrigued by coconut sugar and will check it out. Thanks for the idea. Blessings!