WW-Friendly Baked Crème Brûlée Directions
- Preheat your oven to 325°F (163°C).
- In a medium saucepan, heat the unsweetened almond milk and vanilla extract (or vanilla bean) over medium heat. Stir until it simmers, then remove from heat and let cool for 10-15 minutes.
- In a large bowl, whisk the egg yolks, zero-calorie sweetener, and salt until the mixture becomes pale and thick.
- Slowly pour the warm almond milk mixture into the egg mixture while whisking constantly.
- Strain the mixture through a fine sieve to remove any solids.
- Divide the custard evenly between 6 ramekins and place them in a baking dish.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes, or until the edges are set but the centers still jiggle slightly.
- Remove from the water bath and allow the custards to cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle 1 teaspoon of erythritol or monk fruit sweetener on top of each custard and caramelize with a kitchen torch.
- Allow the sugar to harden before serving.
WW Points Calculation:
- Unsweetened almond milk (2 cups): 2 pts
- Vanilla extract: 0 pts
- Egg yolks (6): 0 pts
- Zero-calorie sweetener: 0 pts
- Erythritol sweetener for caramelizing (1/4 cup): 0 pts
- Salt: 0 pts
Total Points: 2 pts
Servings: 6
Per Serving: 0.33 pts
Nutrition Information (per serving):
- Calories: ~70 kcal
- Fat: 5 g
- Protein: 4 g
- Carbohydrates: 3 g
- Sugar: 0 g
- Sodium: 50 mg
I'm waiting for your comments! Enjoy!
