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closeup of chocolate creme brulee

Low FODMAP Chocolate Crème Brûlée

Our recipe shows you how you CAN have creme brûlée and still stay low FODMAP.

Low FODMAP Serving Size Info: Makes 3 1/4 cups (780 ml); 18 servings (a scant 3 tablespoons per serving as seen in the smaller dishes)

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Makes: 18 servings
Calories: 122 kcal
Author: Dédé Wilson

Ingredients:

Preparation:

  1. Position rack in middle of oven. Preheat oven to 300° F/150°C. Arrange whatever ramekins you are using in a roasting pan.
  2. Whisk heavy cream and half-and-half together in a saucepan and bring just to a boil over medium heat; remove from heat and whisk in chocolate and vanilla. Whisk until chocolate is melted and mixture is smooth. Set aside and keep warm.
  3. Meanwhile, whisk the egg yolks and 1/3 cup (65 g) sugar in a heatproof mixing bowl. Gradually whisk in a little but of the warm cream mixture, to temper the eggs, then whisk all of the cream into the eggs to combine well.
  4. Pour this mixture through fine sieve into a 4-cup (960 ml) measuring cup with a spout, or a pitcher. Pour the custard into the ramekins, filling them about three-quarters of the way full. Pour hot tap water in the roasting pan to come about halfway up the sides of the ramekins. Transfer very carefully to the oven.
  5. Bake for about 25 to 35 minutes or until the center of the custards jiggle slightly; they should not be completely firm. Remove custards from water, cool a bit at room temperature and then refrigerate for at least 2 hours or up to overnight. If refrigerating overnight, cover with plastic wrap.
  6. Right before serving, sprinkle a thin layer of the raw sugar (or turbinado or white sugar) on top of each custard. Use a propane or butane torch (my choice) to caramelize the chocolate. Alternately, preheat broiler to high and watch very carefully.
  7. PS: some folks like to chill the custards again after caramelizing the sugar. I like to serve them right away.

Tips
  • To make Low FODMAP Chocolate Eggnog Crème Brulée, whisk in 1 tablespoon whiskey and 1/8 teaspoon freshly grated nutmeg along with the vanilla to the entire recipe batch and proceed as described.
Nutrition Facts
Low FODMAP Chocolate Crème Brûlée
Amount Per Serving
Calories 122 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 1mg0%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.