Low FODMAP Creme Brulee Recipe 

This silky and decadent Low FODMAP Creme Brulee is made with lactose-free heavy cream, egg yolks, white sugar, and aromatic vanilla extract. This recipe creates a rich, velvety custard hidden beneath a famous, crackly burnt sugar topping. It is the perfect elegant dessert for a dinner party or a special romantic evening, making enough for 4 people.

Low FODMAP Creme Brulee Ingredients

For the Custard:

• 2 cups lactose-free heavy cream
  • Note: If you can’t find it, use 1 1/2 cups lactose-free heavy cream mixed with 1/2 cup lactose-free milk.
• 5 large egg yolks
• 1/3 cup white sugar
• 1 tsp vanilla extract (or seeds from 1 vanilla bean)
• Pinch of salt

For the Topping:

• 4–5 tsp white sugar (about 1 tsp per ramekin)

How To Make Low FODMAP Creme Brulee

1. Preheat the oven: Turn your oven to 160°C (325°F) so it is ready for baking.
2. Heat the cream: Pour the lactose-free cream into a saucepan. Heat it over medium heat just until it starts to steam. Do not let it come to a full boil. Turn off the heat.
3. Mix the base: In a separate mixing bowl, whisk together the egg yolks, 1/3 cup sugar, salt, and vanilla until the mixture is smooth and pale.
4. Temper the eggs: This is a crucial step. While whisking constantly, slowly pour a small amount of the hot cream into the egg mixture. This warms the eggs gently so they don’t scramble. Continue adding the rest of the cream slowly while whisking.
5. Strain the mixture: Pour the liquid custard through a fine-mesh sieve into a jug or pitcher. This removes any small lumps and ensures your dessert is perfectly smooth.
6. Fill the ramekins: Divide the custard evenly between 4 small ramekins (ceramic baking dishes).
7. Prepare the water bath: Place the ramekins inside a deep baking dish or roasting pan. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This method, called a bain-marie, cooks the custard gently so it stays creamy.
8. Bake the custard: Carefully place the pan in the oven. Bake for 28–35 minutes. You will know they are done when the edges are set but the center still jiggles slightly like jelly when you shake the pan.
9. Chill the dessert: Remove the ramekins from the water and let them cool at room temperature for 30 minutes. Then, cover them and refrigerate for at least 4 hours (or overnight) to fully set.
10. Caramelize the top: Just before serving, sprinkle about 1 teaspoon of sugar evenly over the top of each custard. Use a kitchen torch to melt the sugar until it turns golden brown and hardens. Let it sit for 2 minutes to crisp up, then serve.

Recipe Tips

• Don’t Skip the Strainer: Straining the custard might seem like extra work, but it is the secret to getting that professional, silky-smooth texture without any eggy bits.
• Watch the Water: When pouring the hot water for the water bath, be very careful not to splash any water into the custard cups, as this will ruin the texture.
• The “Jiggle” Test: Do not overbake the custard. If it is firm in the center, the texture will be grainy. It should wobble slightly in the middle when you take it out of the oven; it will firm up as it cools in the fridge.
• No Torch? No Problem: If you don’t have a kitchen torch, you can place the sugar-topped ramekins under your oven’s broiler (grill) for 1-2 minutes. Watch them closely so they don’t burn.

What To Serve Creme Brulee

This rich dessert is fantastic on its own, but you can add a fresh element to balance the creaminess. Serve it with a few fresh low FODMAP berries, such as strawberries or blueberries. A sprig of fresh mint adds a nice pop of color.

For drinks, a shot of espresso or a cup of black tea cuts through the sweetness beautifully. If you are serving this for a celebration, a glass of champagne or sparkling wine pairs perfectly with the elegant vibe.

How To Store Creme Brulee Leftovers

• Refrigerate: You can store the baked custards in the refrigerator for up to 3 days. Cover them tightly with plastic wrap. It is best to store them without the burnt sugar topping. Add the sugar and torch it right before you are ready to eat.
• Freeze: It is not recommended to freeze creme brulee, as the texture of the custard can separate and become watery when thawed.

Low FODMAP Creme Brulee Nutrition Facts

• Serving Size: 1 Ramekin
• Calories: 510 kcal
• Total Fat: 45g
• Saturated Fat: 27g
• Cholesterol: 285mg
• Sodium: 60mg
• Total Carbohydrate: 22g
• Dietary Fiber: 0g
• Sugars: 21g
• Protein: 4g

Frequently Asked Questions

• Can I use regular milk instead of heavy cream? You can, but the result will be much less creamy and may not set as firmly. The high fat content in heavy cream gives creme brulee its signature rich texture. If you must reduce the fat, use half cream and half milk, but don’t use milk only.
• Is vanilla extract low FODMAP? Yes, vanilla extract is low FODMAP. It adds flavor without adding fermentable sugars that irritate the gut. Using a real vanilla bean is also safe and adds beautiful little black specks to the custard.
• Why did my eggs scramble? This happens if you pour the hot cream into the eggs too quickly. This cooks the eggs instantly (like scrambled eggs). To prevent this, pour the hot cream in a very thin stream while whisking vigorously.

Try More Recipes:

• Low FODMAP Cinnamon Rolls Recipe
• Low FODMAP Chocolate Pudding Recipe 
• Low FODMAP Chocolate Fudge Recipe

Low FODMAP Creme Brulee Recipe 

Recipe by Sabrine HajriCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

510

kcal

This Low FODMAP Creme Brulee is a luxurious, restaurant-quality dessert made safe for sensitive stomachs. It features a silky vanilla custard base made with lactose-free cream and egg yolks, finished with a satisfyingly crunchy caramelized sugar crust.

Ingredients

• 2 cups lactose-free heavy cream
  

• 5 large egg yolks
  

• 1/3 cup white sugar (plus 4-5 tsp for topping)
  

• 1 tsp vanilla extract
  

• Pinch of salt

Directions

• Heat Cream: Warm cream in a saucepan until steaming.
  
• Whisk Yolks: Whisk yolks, sugar, vanilla, and salt in a bowl.
  
• Temper: Slowly pour hot cream into yolks while whisking constantly.
  
• Bake: Strain into ramekins. Place in a water bath and bake at 160°C (325°F) for 28-35 mins.
  
• Chill & Torch: Chill for 4 hours. Top with sugar and torch until golden.