Creme Brulee: Creamy, Decadent and … Healthy??

by Sarah TheHealthyHomeEconomist November 6, 2012

It’s Friday afternoon.  You’ve just looked at the calendar and suddenly realized that your good friends of many years are coming over to dinner and they are (gasp) vegetarian!

No worries.  Just serve a nice veggie stir fry cooked in 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 raw cream in the back of the fridge that is just a bit too sour to use for making ice cream!

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. Liver and butter also contain significant amounts.   Ironic but true:  Westerners who are so inflammation ridden from the excessive omega 6 fats in their diet from the rancid vegetable oils in processed foods are actually typically deficient in arachidonic acid – possibly the most critical omega 6 fat of them all!

11% of the brain is composed of this vital fatty acid which is also of great importance for healthy, beautiful and sag-resistant skin as it ensures strong cell to cell junctures.   Arachidonic acid is also critical for proper development and maintenance of the intestinal tract.

So eat up and enjoy that decadent creme brulee and don’t dare even think about using egg replacer or fake cream in this recipe!

 

Creme Brulee

Serves 8

Ingredients

1 quart heavy, fresh or slightly soured raw cream
8 medium egg yolks
1/2 cup coconut sugar (where to source) or sucanat
1 Tbl vanilla extract
8 tsp coconut sugar (where to source) or sucanat

Instructions

Heat cream gently with vanilla but do not let it boil. 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.

Pour into 8 4-inch ramekins (about 3/4 cup per ramekin). 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.

Let custards cool, cover lightly with waxed paper and chill 4 hours in the refrigerator. To serve, sprinkle 1 rounded teaspoon Rapadura 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 casseroles cool and then return to refrigerator until melted sugar forms a crust. Serve very cold.

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 video how-to!

 

Sarah, The Healthy Home Economist

Picture Credit1, Picture Credit2

 

Comments (38)

  1. April Kenison Richard via Facebook November 6, 2012 at 11:35 am

    This looks great! I see you use sucanat, have you ever tried rapadura? I think it dissolves better. I’ve never tried coconut sugar.

    Reply
  2. I love creme brûlée and flan! Thank you for this recipe! Now if I could find a flan recipe that turns out like the one from el pollo loco, I’d be set

    Reply
  3. Sara James via Facebook November 6, 2012 at 12:06 pm

    Sarah, how in the world do people promote an 80/10/10 diet with 80 being carbs? There is a crazy lady on FB touting this ratio. I could just scream. For anyone interested, look at Freelee Frugivore. I’m just appalled at the stupidity and the sheep that think eating tons of fructose is a good thing. Sorry, I know, unrelated, but I had to find solace here :)

    Reply
  4. Jenna Darby Laughter via Facebook November 6, 2012 at 12:07 pm

    My all-time favorite dessert…Classic vanilla bean is great, and I also love to add a bit of orange or tangerine zest to it for a creamsicle kind of flavor. Mmmmm!

    Reply
  5. 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!) :D

    Reply
  6. Any thoughts on using erythritol or stevia in place of sugar? My young son has Early Childhood Tooth Decay and cannot have sugar, but we love the idea of yolks and raw cream!

    Reply
  7. 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!
    Lisa\’s last post: {this moment}

    Reply
  8. 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.

    Reply
  9. oh Yum! will be making tonight as it is dessert night on Wednesday.

    Would love to know your vegi stir fry recipe as mine never is great!

    Reply
  10. I love this possibility, but I don’t understand why a person would use raw cream, and then bake it at 300 degrees. Wouldn’t that essentially pasteurize it, thereby killing the enzymes and oxidizing the cholesterol? Also, my understanding is that cooking egg yolk creates oxidized cholesterol as well. Yes, if a person is using grass-fed cream and pastured eggs, there are still some nutritional benefits even after cooking in the manner described by the recipe, but calling this dessert “very healthy” seems to be a stretch.

    Reply
    • I was thinking the same thing. Why not use low temp pasteurized, organic, pastured cream for this recipe? (There are brands that have the only ingredient as 100% organic pastured cream) It’s a heck of a lot cheaper than raw cream…

      If you’ve got soured raw cream, why not just make some awesome raw butter with it?

      Or if you insist on something with raw cream and egg yolks, why not have egg nog?

      Reply
  11. Just seeing the picture of cream brulee makes me want to go out and grab one from a pastry shop. Im not so into cooking but realizing the nutrients in it, i have to make an effort and try your recipe. I’m just apprehensive that it won’t turn out that creamy on the inside, any tips though?

    Reply
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  14. This was absolutely fantastic!! I’m right now making it for the second time in a week. Healthy, right? I’ve added cinnamon to see how that turns out. I also half the recipe and put it in a 9″ pie dish. Turns out great at about 40 min.

    One thing I will say is that, given the almost hour baking time, plus a four hour chill, this won’t be something you make on a Friday afternoon for a Friday evening dinner. Unless it’s really early Friday afternoon or you are having a late dessert!

    Reply
  15. Pingback: Homemade Crème Brûlée that is...HEALTHY! - The Whey to Eat

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