Because my husband, Craig, adores crème brûlée, I’ve made it numerous times, but one too many of those times I ended up curdling the custard. Also, I don’t have a torch, so when I tried to crisp up the topping, I put it under the broiler and often burned one edge because the heating was uneven. Which got me to thinking . . . I could break it down into easier steps and use crushed fat bombs for the topping. It’s all much simpler!
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ¾ cup unsweetened (unflavored or vanilla) almond milk, store-bought or homemade (or unsweetened [unflavored or vanilla] hemp milk for nut-free)
- ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener, plus more if desired
- 1 teaspoon vanilla extract, or seeds scraped from 1 vanilla bean (about 6 inches long)
- Pinch of fine sea salt
- 1 cup crushed Crispy Vanilla Fat Bombs or Crispy Maple Bacon Fat Bombs, for garnish
How to Make It
- Place the softened cream cheese, almond milk, sweetener, vanilla, and salt in a blender and puree until smooth. Taste to see if the mixture is sweet enough for you and add a little more sweetener if needed.
- Scoop into 4 serving dishes and smooth out the tops. Top each dish with ¼ cup of the crushed fat bomb and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 186 kcal Calories from Fat: 144 kcal |
|
% Daily Value*
|
| Total Fat 16 g 46% |
Trans Fat 0.0 g |
carbohydrates 3.9 g 3% |
Protein 7.3 g 15% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |