If you love crème brulée, but hate the fat and sugar, this lightened up version made with Premier Protein's Pumpkin Spice Protein Shake is perfect for fall.
4teaspoonssugar (use erythritol for a sugar-free version)
DIRECTIONS
Preheat your oven to 325° degrees. Then lay your ramekins on a baking sheet small baking sheet.
Heat 3 cups of water until almost boiling in a kettle or the microwave. This will be poured into the baking sheet to create a water bath.
Mix all the ingredients together in a bowl (except the sugar or erythritol) until well blended and smooth. You don’t want it to be foamy otherwise the top won’t bake up nice and flat. If it is, you can strain it through a fine-mesh sieve to get rid of the bubbles and foam.
Then, divide the mixture evenly between the ramekins and then gently place the pan in the oven. Before closing the oven door, carefully add your hot water to the pan. Try not to splash the water. It should reach about halfway up the sides of the ramekins.
Total baking time will depend on the size of the baking dishes or ramekins you choose. Four-ounce dishes should bake up in about 12 minutes where 6-ounce crème brulée’s will cook up in about 15 and should jiggle just a bit in the center.
Once they’re done baking, let the cème brulée cool. Then chill them in the fridge for 2 hours or even overnight to set.
Thinly dust the tops of the crème brulées with about 1 to 2 teaspoons of sugar (or erythritol). Pick up the dish and tilt it from side to side to allow the sugar granules to reach every nook of the crème brulée’s surface. Pour off the excess sugar and then using your culinary gun, heat the sugar until it melts and creates a glassy caramelized shell on the top. Allow it to cool and harden a few minutes before serving.
Note: If you don’t have a culinary torch, place them under a preheated broiler with the oven door open for about 2 minutes or until the sugar caramelizes.