Creme Brûlée (THM-S, gluten free, sugar free)

How about an exotic French dessert that doesn’t taste weird or super healthy, but IS healthy!! My family ate a lot of it on our British Isles cruise. The traditional recipe is very rich, what with all the sugar and cream. I happened upon this recipe due to a flop. I was making an angel food cake, and the egg whites would not whip up. I was planning to use the yolks for a crème brûlée, but did not know what to do with the egg whites that were partially whipped up. So I put them in the crème brûlée instead of some of that cream. It turned out great! So here you go!

Creme Brûlée

Ingredients:

12 eggs separated

1 cup cream

1 cup cashew milk or milk of choice

1 tsp vanilla

1/2 tsp mineral salt *

1/4- 1/2 cup gentle sweet * or sweetener of choice

Additional sprinkle of gentle sweet before serving

Instructions:

Whip up the egg whites till just past the frothy state. (If you whip them up too much, it gets foamy, and settles when it bakes. It still works, but it’s not ideal.). Add the yolks, one at a time, then the rest of the ingredients. Mix well and put the mixture in 6 ramekins. Put the ramekins in a pan of water and bake at 300° for 40-60 minutes. It should set up like a custard. Refrigerate for a few hours or up to 3 days. Just before serving, sprinkle gentle sweet on top and torch or broil it till it crystallizes. Enjoy! (I used erythritol this morning for sprinkling)

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