Crème brûlée protéinée
Enjoy a light and creamy protein-rich version of the classic crème brûlée, with a perfectly caramelized sugar crust.
Ingredients
Dairy
- 400 ml lait demi-écrémé (or skimmed milk for lighter version)
- 200 g ricotta allégée (or 3% fromage blanc for lighter texture)
- 4 pieces jaunes d'œufs (medium size, essential for texture)
- 1 piece œuf entier (adds extra firmness)
- 40 g érythritol ou sucre (in the cream, not on surface)
- 1 gousse gousse de vanille (or 1 cc d'extrait de vanille)
- 1 pinch de sel fin
- 32 g sucre blanc fin ou cassonade (8 g per ramequin for caramelization)
Instructions
- Preheat oven to 150°C. Infuse milk with vanilla for 10 minutes, then strain.
- Whisk egg yolks, whole egg, and erythritol until slightly pale. Mix in ricotta and salt.
- Gradually pour warm vanilla milk into egg mixture, whisking constantly. Strain for smoothness.
- Divide mixture into ramequins, place in baking dish with water halfway up sides, and bake for 35-40 minutes.
- Cool 20 minutes, refrigerate at least 2 hours. Before serving, sprinkle with sugar and caramelize with a torch.
Notes
Ensure the crème is well chilled before caramelizing for best results.