I love creamy desserts. In fact one of my favorite things is whipped cream. I could just eat it by the spoonful and be satisfied. However, whipped cream is even more fabulous when it is combined with other ingredients to make creamy fillings for pies, cakes, donuts, and one of my favorites, creme brulee.
I love creme brulee for many reasons. The first reason is that glorious sugar crust on top. I love cracking my spoon through the crisp top and have it sink into a pool of silky cream, heaven! There is something about crunchy and creamy that goes together so well. The second reason I love creme brulee is of course for that luxurious creamy filling. What could be more wonderful that eating a ramekin filled with rich creamy custard!
While there are all these lovely aspects to creme brulee it does have one flaw and it’s name is fat. It is a wonderful dessert that is great for special occasion, but I want to be able to eat this more than a few times a year and not feel bad about it. That’s why I came up with this healthier vanilla orange creme brulee.
This creme brulee has no heavy whipping cream in it, what’s that you say?! Nope, I eliminated it altogether and replaced it with my favorite healthier substitute Greek yogurt. Greek yogurt has a lovely creaminess as well and no fat, assuming you use the fat free version. To sweeten my creme brulee I used a 1/4 cup of sugar and a tablespoon of honey. I loved the floral note that the honey gave the dessert. I used full tablespoon of vanilla bean paste to add more sweetness as well as a teaspoon of orange zest and a little cinnamon. The flavor combination of this vanilla orange creme brulee was amazing! It reminded me of eating an orange creamsicle.
To make this creme brulee was simple. I put all of the ingredients in my high speed blender (a food processor would also work) and blended it until smooth. I then poured the mixture into 4 ramekins and placed them in a roasting pan. I filled the pan with hot water until it came half way up the sides of the ramekins. I then baked it in the oven for 25-30 minutes. I knew they were done because they jiggled like jello. You don’t want to bake these too long or you’ll end up with something more like cheesecake, not that there is anything wrong with that! I put the ramekins in the fridge and let them chill for a couple hours. Finally came the fun part. I sprinkled each brulee with a 1/4 teaspoon of granulated sugar then whipped out my kitchen blow torch (I love that thing!) and torched the top until it was golden brown and crispy. Then the best part of all, cracking that crust with my spoon and letting it sink into the creamy abyss! I inhaled that whole ramekin in minutes. It was just the right size and the best part was I didn’t feel the guilt after eating it!