Creme brulee is a delicious French dessert served both hot and cold. Crème brûléehas a unique flavour, which is due to its creamy base and a crispy caramelized layer. Check how this dessert looks like in the more diet-friendly version.
Crème brûlée - what’s the flavor?
Crème brûlée consists of a cream made of cream, egg yolks, sugar, vanilla and a hardened caramel layer on the surface.
Crème brûlée is prepared in two ways. More often, this dessert is made by preparing a hot cream. First, the egg yolks are mixed with sugar. Then the vanilla cream is added, the whole is heated and stirred until the sugar is dissolved.
Another way is to prepare the creamy mass in the cold temperature. Egg yolks are whipped with sugar, then cream and vanilla are added to them. Then the resulting cream is poured into baking molds, put in boiling water and baked in the oven until the desired consistency is obtained.
Crème brûlée is most often flavoured with vanilla extract. You can also replace it with chocolate, alcohol or fruit. Crème brûlée is most often served slightly chilled or cold.
Before serving, the dessert is sprinkled with sugar and caramelized using a burner. The caramel topping can also be obtained without the use of a burner. It is enough to heat the kitchen metal spoon and put it on the previously sprinkled sugar dessert. The top will caramelize under the high temperature.
Crème brûlée - is it healthy?
Crème brûlée contains significant amounts of fat, mostly unhealthy saturated fatty acids, which come from the cream used to make the dessert.
Due to the content of eggs, creme brulee also contains polyunsaturated fatty acids. Dessert is also a source of phosphorus and iron. Crème brûlée also contains B vitamins (mainly vitamin B12 and vitamin B2) and vitamin A.
The Crème brûlée contains significant amounts of sucrose, which, in excess, adversely affects health, increases the risk of obesity, type 2 diabetes and tooth decay.
Classic Crème brûlée is therefore not a dessert that should appear too often in the diet. Crème brûlée can also be prepared in a dietary version. It is enough to replace the cream with plain yoghurt or Greek yoghurt.
Instead of white sugar, use brown sugar to create a caramelized top layer. Additionally, the dessert can be enriched with fresh fruits.
Millet cooked in milk with the addition of honey is also a great base for the cream. You can also use oatmeal and replace cow’s milk with coconut milk.
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