Even though there is no sugar in the custard part of the recipe, I did decide—after experimenting with every sugar substitute out there—that it would be okay to use unrefined Demerara sugar for the brûlée part of this dessert. Considering that the fat grams are down to less than 3 from 50, I gave myself a pass.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Empty the gelatin packet into a medium bowl. Pour 2 tablespoons of the milk over the gelatin, and set it aside to soften for at least 3 minutes.
Step 2
In a small saucepan, whisk the remaining milk into the cornstarch. Whisk in the Truvia, vanilla bean and seeds, and salt. Bring the milk mixture to a boil over high heat, whisking constantly. When it boils, reduce the heat to low and continue to cook until it has thickened, about 30 seconds. Remove and discard the vanilla bean. Whisk about 1/3 cup of the thickened milk mixture into the softened gelatin to melt it. Then whisk in the remaining milk mixture. Whisk the yogurt into the gelatin-milk mixture.
Step 3
Divide the mixture among four 3 1/2 × 2-inch ramekins. Chill covered in refrigerator until completely set and cold, about 2 hours.
Step 4
Sprinkle each crème brûlée with 1/2 tablespoon of the Demerara sugar. Using a kitchen blowtorch, burn the sugar until it is a deeply caramelized golden brown. Serve immediately.
healthy tips
Step 5
If you are committed to making this wonderful dessert, you must also commit to using a kitchen blowtorch. There simply is no alternative for achieving that crunchy caramelized topping that the intense heat delivers. You can buy a more expensive version at gourmet cookware stores, or pick one up for $25 (including the replaceable propane tank) at your local hardware store. Plus, you never know when you might have to do some plumbing!
nutrition information
Step 6
Fat: 50.2g (before), 2.7g (after)
Step 7
Calories: 562 (before), 116 (after)
Step 8
Protein: 5g
Step 9
Carbohydrates: 18g
Step 10
Cholesterol: 10mg
Step 11
Fiber: 0g
Step 12
Sodium: 123mg
