Protein Packed Creme Brulee

High Protein Crème Brûlée

A classic crème brûlée is known for its silky custard and crisp caramelized sugar topping. This version is a perfect blend of the traditional French dessert, and a high protein sweet treat. It's lightened with Fairlife milk, Greek yogurt, and just a dash of protein powder. The result is a rich, creamy dessert that tastes remarkably close to the original— without the heavy cream.

 

Yield

2 servings

Prep Time: 20 minutes

Bake Time: 35-40 minutes

Chill Time: At least 6 hours (overnight preferred)

Ingredients

Custard

• 175g Fairlife skim milk (or other ultra-filtered milk)
• 45g 0% Greek yogurt
• 1 large egg yolk
• 25g beaten whole egg (about ½ large egg)
• 3g vanilla whey protein powder
• 3g micellar casein protein powder
• 10g nonfat dry milk powder
• 6g sugar free vanilla pudding mix
• 20g granulated sugar
• 4g pure vanilla extract
• Pinch of salt
• Lemon peel

Brûlée Topping

• 15g granulated sugar

Instructions

1. In a small saucepan, whisk together the Fairlife milk, nonfat dry milk powder, vanilla pudding mix, salt, and sugar. Beat until until smooth. Add the lemon peel.
2. Heat over low heat until 140–150°F (60–65°C). Do not allow it to boil.
3. In a separate bowl, whisk together the egg yolk and beaten whole egg.
4. Remove the lemon peel. Slowly pour the warm milk mixture into the eggs while whisking constantly to temper them. I'd recommend a sixth of the mixture at a time.
5. Once relatively cool to the touch, whisk in the Greek yogurt, vanilla extract, whey protein, and casein until smooth.
6. Blend with an immersion blender for about 30 seconds, then let the mixture rest for 10–15 minutes to fully hydrate the proteins. 
7. Preheat the oven to 275°F and begin to boil water (electric kettle, or stovetop).
8. Place two 4 oz ramekins or one 6 oz skillet in a deep baking dish.
9. Strain through a fine mesh sieve and divide evenly between the ramekins.
10. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
11. Bake for 35 minutes, until the edges are set and the centers still jiggle slightly.
12. Remove the ramekins from the water bath and cool to room temperature.
13. Cover & refrigerate for at least 6 hours, preferably overnight.

To Brûlée

1. Sprinkle about 7½g granulated sugar evenly over each chilled custard, or 15g over one skillet.
2. Caramelize the sugar with a kitchen torch until deep golden brown.
3. Let the sugar harden for 1–2 minutes before serving.

Nutrition

Whole Recipe

• Calories: 391
• Protein: 26g
• Carbohydrates: 49g
• Fat: 9g

Per Serving (½ recipe)

• Calories: 196
• Protein: 13g
• Carbohydrates: 24.5g
• Fat: 4.5g

Tips

• Use a water bath to ensure the custard bakes gently and doesn't cave in.
• Straining the custard before baking removes any tiny protein clumps for an ultra-smooth texture.
• Refrigerating overnight produces the best flavor and texture.
• Torch the sugar just before serving for the signature crisp caramel shell that contrasts with the creamy custard beneath.