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Guilt Free Low Fat Maple Creme Brulee

Guilt Free Low Fat Maple Creme Brulee Guilt Free Low Fat Maple Creme Brulee

I love Creme Brulee but with the high fat have been working on a no-guilt low fat version of this French delight. It had to be creamy with the subtle flavors I remember from when I was in Cannes France. Last weekend my father came to visit and here it is, low-fat no guilt Creme Brulee using Canadian maple syrup and a Madagascar vanilla bean. Guaranteed to knock the socks of any guest and you can feel the guilty feeling they have once they taste it. Then they're so relived when you tell them the ingredients. Truly no guilt.













Trans-fat Free, Low Sodium


2 cups soy milk
vanilla flavor, or just use regular milk
cup maple syrup
Canadian or Vermont
1 each vanilla bean
or 1-2 teaspoons of vanilla extract
4 large egg yolks
you could get away with three or even two
4 teaspoons sugar


In a small saucepan heat the milk and maple syrup.

Meanwhile, preheat the oven to 325℉ (160℃). Get a kettle of water boiling for the water bath later.

Split the vanilla bean (or skip and just add some vanilla extract when adding the egg yolks). Scrap out each half and add every flavorful bit to the milk.

Scald or gently simmer the milk for 1 or 2 minutes.

Mix the egg yolks in a small bowl. If you are not using a vanilla bean add the vanilla extract to the egg yolks.

Remove the milk from the heat and let cool one or two minutes.

Mix in a small amount of milk into the egg yolks stirring with a fork. This is called tempering the yolks. Add a bit more hot milk stirring to prevent curdling.

Once tempered slowly add the egg yolks to the milk, stirring with a whisk.

Divide the mixture amongst 4 creme brulee dishes or small ramekins and place in a baking dish big enough to fit.

Add the boiling water to the pan at least ½ way up the sides of the ramekins.

Carefully place in the preheated oven and bake for about 35 minutes until set.

Remove from the oven, cool and refrigerate if not serving right away. This can be made the day before if needed.

When ready to serve sprinkle each dish evenly with one teaspoon of the sugar.

Use a torch, the fancy torches they sell in stores work but are quite slow, a propane plumbers torch works much faster and more evenly I find, or heat the broiler in your oven up nice and hot.

Using the broiler or torch gently heat the sugar on top until it is bubbling and caramelizes in a rich brown color.

Wait a minute while the sugar cools and hardens. Serve.

If you use a torch you can serve and caramelize at the table and the guests will be even more impressed.

True decadence and even better NO GUILT and we cut the fat in a big way.

Enjoy. Photos included.


* not incl. in nutrient facts

Add review





Wow, I just found this recipe after searching google. Another maple brulle recipe I found on another site had over 30 grams of saturated fat, and this has only 2 grams! Thanks to whoever added this recipe.

almost 14 years ago


what about using unsweetened vanilla almond milk and egg substitute? I think it would be worth a try - the calorie count would come way down.

almost 13 years ago

Should I wait until the milk is cooled before pouring the egg yolks into the pan and mixing with a whisk?

over 3 years ago


To Brampton (I can't seem to reply, but whatever):
Cool for a while so it's not scolding hot, just warm (maybe a little warmer than warm, think about when you shower), and at a little to the eggs, and then pour the eggs in. That's what tempering the mixture is

about 3 years ago

Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 18931% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 210mg 70%
Sodium 58mg 2%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 16% Vitamin C 0%
Calcium 22% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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