It is hard for many to think of Creme Brûlées as healthy, but Caroline Fausel of Oliveyouwhole is steadfast that these desserts can hold to scrutiny. She admits her definition of healthy has really morphed over the years, taking into greater consideration the nutritional power of the ingredients she uses in her recipes. For one, Fausel now loves raw milk, which is central to this recipe. It is packed with nutrition. As someone who thought for years that she was lactose intolerant, she found out that the enzymes in raw milk actually break down the proteins, making her feel great. Egg yolks and coconut sugar are other reasons she maintains her Creme Brûlées fit the bill as a healthy but delicious dessert.
By The Numbers
Servings: Three
Nutrition Notes: This recipe is deemed healthy because it uses raw milk or cream, coconut sugar, which is low on the glycemic index, and egg yolks, which are a nutritional powerhouse. Yolks contain 20 essential nutrients and vitamins.
Ingredients
- Six egg yolks
- Quarter-cup coconut sugar
- One and a half tsp of sugar in the raw for caramelizing
- One pinch of fine sea salt
- One cup of heavy whipping cream
- Half tsp vanilla extract
Instructions
- Preheat your oven to 300 degrees Fahrenheit.
- In a medium-sized bowl or the bowl of a mixer, using the whisk attachment combine the egg yolks, coconut sugar, and fine sea salt until smooth. Don’t whip the eggs.
- In a medium-sized saucepan or pot, heat the cream until just before it starts to bubble. Remove the cream from heat and stir in the vanilla.
- While the mixer is still running on the egg mixture, slowly add the warm cream mixture to the eggs and continue mixing until it is just combined. Avoid creating lots of air bubbles by mixing on low speed.
- Pour your mixture through a strainer into a container with a spout that pours. Divide this strained mixture into 3 oven-safe ramekins.
- Place the ramekins in a 9×9″ pan. Boil water and pour it around the ramekins until it reaches a little more than halfway up the sides.
- Place this pan in the preheated oven until only the very middle of the Creme Brûlée is a little jiggly. This will take about 35-45 minutes. Check they are fully cooked by using a candy thermometer to ensure they are 170 degrees Fahrenheit in the center.
- Immediately remove the Creme Brûlées from the dish and place them on a wire rack to cool until they reach room temperature, or one hour. Then place them in the refrigerator where they should cool for at least two hours.
- When ready to serve, remove the Creme Brûlées from the refrigerator and top each with 1/2 teaspoon sugar, evenly spread across the top. Use either a kitchen torch to caramelize the sugar or place them on a cookie sheet under a broiler that has not been preheated. Turn to broil and watch very closely, using tongs to carefully rotate the ramekins.
- Once the sugar is caramelized, serve immediately as is or with fruit on top. Do not let them sit or the sugar coating will soften.
About Caroline Fausel
Caroline Fausel has always loved nutrition. After many bouts of vegetarianism, she and her husband found the Paleo lifestyle. After making the transition, they now believe they have a better understanding of what makes people healthier. This understanding encouraged Caroline to create recipes spot-lighted on her site Oliveryouwhole.com for those striving to eat clean. These recipes cover meals that are gluten-free, Paleo, Whole30 and Keto.
To learn more about Caroline Fausel, her approach to food and her amazing range of recipes, please visit Oliveryouwhole.com.
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