Créme Brûlée {THM}


This recipe comes to us from Charlene Waldner, my faithful Trim Healthy Mama guest blogger. =) I’ve been craving Créme Brûlée for a few weeks now…basically ever since Stan’s company banquet at a beautiful restaurant in Sioux Falls a few weeks back. They served amazing Créme Brûlée. I can’t wait to give this healthy version a try! I’m sure its bound to be delicious. 


Here’s a close up for you to drool over! Just look at that creamy goodness! It looks absolutely perfect. To be super honest here, I’ve had it quite a few times at other places and restaurants but I’ve never actually attempted making it for myself. I hear from Charlene and others, that it is incredibly easy to make! So I will definitely be giving this a try. Soon.

Charlene gives us the step-by-step recipe below. Have you made it? If not (and even if you have!) join me in making Créme Brûlée! =)

Happy Monday to ya’ll!

Its nap time for my little buddy. Yay! One of my favorite hours of the day. =) He’s not a very cuddly child by nature but this is the one time he loves to snuggle close and says “I Wuv You!” over and over. He’s such a lovable boy.


Créme Brûlée {THM}

  • Servings: 7
  • Difficulty: easy
  • Print

  • 4 cups heavy cream
  • 2 tsp vanilla extract
  • 7 egg yolks
  • 1/2 heaping cup gentle sweet
  • Sweetener for browning (xylitol or erythritol)
    Directions:1. Heat heavy cream in a sauce pan until hot, but not boiling.
    2. In a medium bowl, whisk egg yolks and 1/2 cup of gentle sweet until well mixed. Pour some hot cream gradually into the yolks to temper them. While whisking continually, add yolk mixture to remaining cream. Stir in vanilla.
    3. Place 7 ramekins into a large roasting pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.
    4. Pour the egg mixture into the ramekins and bake at 325˚F for 45 – 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, set in fridge for 24 hours.
    5. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar for a crispy top.

12 thoughts on “Créme Brûlée {THM}

  1. would this work with something like coconut milk rather than cream? i’m coming from a rather korean angle and haven’t seen any real cream for sale recently. but this recipe looks so comfortingly delicious and more breakfast-y than seaweed..


  2. I’ve always thought creme brûlée looks delicious, but never had a torch. Is there any other way to get the crisp top? And THM- how brilliant!


  3. I’m a big Creme Brulee fan, have been for years.. I learned how to make it at a restaurant I used to work at, and have been pretty picky ever since about what the “perfect” Creme Brulee is. 🙂 I’ve tried THM versions and was never happy with the results, so when I saw this, I wasn’t too hopeful. But I tried it, and simply love it. I always saved Creme Brulee for special occasions, my husband loves it, but this, I can clearly tell, will be a whole lot more often then a few times a year. 🙂 Thanx so much for sharing, I’m thrilled to finally have THM version I’m happy with.

    Liked by 1 person

    1. Yes you could use it. Try using 2/3 TB and test taste it.. make it sweeter cause I noticed that stevia sweetness tends to disappear after be cooked or baked.. Charlene


  4. Tried this was great! I made it dairy free subbing coconut cream. I also halved the recipe (to serve 2 people), but used 1/2 level cup erythritol/stevia blend. (Blend 1 cup erythritol and 1/4 tsp stevia, used 1/2 cup that blend)


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