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!
Homemade 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. 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!
Traditional Crème Brûlée Recipe
Healthy, low sugar creme brulee recipe using only four whole ingredients as traditionally practiced for creamy decadance 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
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 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 video how-to! This nut pudding recipe also uses up 6-8 egg whites in a hurry.
Other yummy egg dessert dishes: egg custard or thai custard (dairy free).
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.
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Looks delicious! Do you think it would work to 1/2 the recipe and make in a 9 by 13″ cake pan?
I was going to as a similar question!
Probably .. haven’t tried this myself. Let us know how it turns out 🙂
Have you tried this? Any updates?
Would anything substitute for the cream for someone with a dairy allergy?
Dawn, I haven’t tried this myself but I do think it would turn out lovely using coconut cream.
Does the cream have to be sour? I wanted to make this tonight…..
Thanks, this and flan have always been my favorite dessert 🙂
You can absolutely make this with fresh cream! It’s just a great dessert to have in your back pocket if you need to use up some slightly sour cream.
This looks great! I see you use sucanat, have you ever tried rapadura? I think it dissolves better. I’ve never tried coconut sugar.
Thanks!!
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
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 🙂
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!
Sounds and looks yummy!!! I can’t wait to make it!
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!
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!
Love the cream and egg yolks in this recipe!
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!) 😀
Deliciousness.
lol
This looks soo good!!
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.
One of my very favorite desserts!
Does anyone know where to get or how to make heavy, sour raw cream???
Awesome! I will try it in raw version!