This Lighter Crème Brûlée is a modern, nutritious twist on the classic French dessert that balances indulgence with health-conscious choices. Traditionally known for its decadent texture and rich cream content, the original crème brûlée can be quite heavy and calorie-dense. However, Lighter Crème Brûlée replaces cream with Skyr, a thick Icelandic yoghurt that’s low in fat and rich in protein, making it an excellent alternative for anyone looking to enjoy a gourmet dessert without the guilt.
This version of Lighter Crème Brûlée is especially suited for those who are mindful of their sugar and fat intake but still crave the luxurious mouthfeel of a traditional custard. With the optional addition of vanilla whey or casein protein powder, each serving becomes a satisfying source of lean protein, ideal for post-workout recovery or as part of a balanced diet. Egg yolks provide structure and essential nutrients such as choline and vitamin D, while a splash of milk gives the custard a silky finish without the need for double cream.
Lighter Crème Brûlée also uses natural sweeteners like maple syrup or honey to keep added sugars moderate. Those following a low-carb or diabetic-friendly diet can swap in a zero-calorie alternative without losing the rich taste. The hallmark of any crème brûlée; the caramelised sugar top is still featured in this Lighter Crème Brûlée, with the option to use coconut sugar for a more wholesome crunch and a subtle nutty flavour.
In short, this Lighter Crème Brûlée brings together everything you love about the classic dessert, creamy texture, sweet flavour, and the satisfying crack of a brûléed top, without the nutritional drawbacks. At fewer than 200 calories per serving and with 18g of protein, Lighter Crème Brûlée proves that it’s possible to have your dessert and eat it too.
Don’t forget to also check my Mango and Cherry mini Pavlovas.
Why You Will Love This Lighter Crème Brûlée
There are countless reasons why Lighter Crème Brûlée deserves a spot in your dessert rotation. Firstly, it’s remarkably easy to make, even for beginner home cooks. With just a few ingredients and simple steps, Lighter Crème Brûlée transforms basic kitchen staples into an elegant treat. There’s no need for fancy techniques or specialised pastry skills, just gentle whisking, a water bath, and a bit of patience while it sets.
The second reason is its outstanding texture and flavour. Despite being lighter, Lighter Crème Brûlée retains the smooth, rich quality you expect, thanks to the use of Skyr and egg yolks. The creamy custard contrasts beautifully with the crisp, caramelised topping, creating a sensory experience that feels indulgent without actually being so. And because it’s not overly sweet, Lighter Crème Brûlée allows the delicate vanilla and toasted sugar flavours to shine.
You’ll also love the versatility of Lighter Crème Brûlée. Whether you’re preparing it for a romantic dinner, a dinner party, or simply to treat yourself during the week, it fits any occasion. It’s easily customisable with different flavour infusions or toppings, and can be made ahead of time, ideal for busy schedules.
Plus, it caters to various dietary needs, from high-protein and low-sugar to gluten-free. Lighter Crème Brûlée is a recipe that delivers maximum impact with minimal effort, and once you try it, it may become your go-to dessert solution.
Equipment You Will Need
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Ramekins – Essential for baking individual portions of Lighter Crème Brûlée. Their size and shape help achieve the perfect custard depth.
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Mixing bowls – You’ll need a couple of bowls to mix the wet ingredients and to fold in the Skyr and protein powder.
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Balloon whisk – For gently combining the ingredients without adding too much air, which could affect the custard texture.
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Measuring spoons and jug – Accuracy matters when it comes to balance in Lighter Crème Brûlée, especially with milk, sweeteners, and flavourings.
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Kettle or saucepan – For boiling water needed in the bain-marie (water bath) to ensure even and gentle baking.
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Deep baking dish or roasting tray – This holds the ramekins and hot water during baking, helping prevent the custard from curdling.
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Rubber spatula – Useful for folding in the protein powder and scraping the mixture cleanly into ramekins.
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Cooling rack – Lets air circulate around the ramekins after baking so they cool evenly.
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Kitchen torch – The best tool for caramelising the coconut sugar topping to give Lighter Crème Brûlée its signature crunch.
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Grill (optional) – If you don’t have a torch, you can use the grill for the brûlée top—just be sure to watch it closely.
Ingredients
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240ml / 1 cup Skyr – Thick, creamy, and packed with protein while staying low in fat, it’s the base of Lighter Crème Brûlée.
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30g / 1 scoop vanilla whey or casein protein powder (optional) – Boosts the protein content without affecting the texture too much.
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2 egg yolks – Provide structure and richness to the custard.
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1 tsp vanilla extract – Essential for that classic crème brûlée flavour.
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1 tbsp / 15ml maple syrup or honey – Natural sweeteners for a gentle, refined sweetness; alternatives like stevia work too.
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80ml / ⅓ cup milk – Adds a smooth finish without the fat of cream.
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Pinch of salt – Enhances overall flavour and balances the sweetness.
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1–2 tsp coconut sugar (optional) – A healthier option for the brûlée topping with a caramel-like finish.
Method
Step 1: Preheat and prepare water bath
Preheat your oven to 150°C (300°F). Set a kettle or saucepan of water to boil—this will be used for the bain-marie.
Step 2: Make the custard base
In a mixing bowl, whisk together the egg yolks, maple syrup (or sweetener), vanilla extract, milk, and a pinch of salt until smooth and fully combined.
Step 3: Add Skyr and protein powder
Gently fold in the Skyr and, if using, the protein powder. Mix until the custard is silky and lump-free.
Step 4: Fill ramekins
Divide the mixture evenly into two ramekins. Tap them gently on the counter to release air bubbles.
Step 5: Set up the bain-marie
Place the ramekins in a deep baking dish. Carefully pour boiling water around them until it reaches halfway up the sides of the ramekins.
Step 6: Bake to perfection
Bake for 25–30 minutes, or until the custard is just set but slightly jiggly in the middle.
Step 7: Cool and chill
Remove from the oven and water bath. Allow to cool on a rack, then refrigerate for at least two hours before serving.
Step 8: Optional brûlée topping
Sprinkle 1 tsp of coconut sugar over each ramekin. Use a kitchen torch to caramelise, or place under a hot grill for 1–2 minutes, watching closely.
Nutrition
(per serving)
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Calories: 190 kcal
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Protein: 18g
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Fat: 6g
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Carbohydrates: 14g
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Sugars: 9g
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Fibre: 0.3g
Note: Nutritional values are estimates and may vary depending on ingredient brands used.
Tips for Making This Lighter Crème Brûlée
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Use room-temperature ingredients – This ensures better integration and prevents the custard from splitting.
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Don’t overwhisk – Avoid incorporating too much air which can create bubbles or affect the texture.
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Always use a water bath – Crucial for gentle, even cooking that avoids scrambling the eggs.
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Strain the mixture – For ultra-smooth Lighter Crème Brûlée, pass the custard through a fine sieve before baking.
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Watch the oven closely – The custard should wobble slightly when done; don’t wait until it’s fully firm.
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Cool slowly – Let Lighter Crème Brûlée cool to room temperature before refrigerating for best results.
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Add the sugar topping last minute – This keeps the top crisp rather than softening in the fridge.
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Use fresh, quality vanilla – It makes a noticeable difference in a simple dessert like Lighter Crème Brûlée.
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Chill for at least 2 hours – Proper chilling ensures the right set and texture.
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Use coconut sugar for depth – It adds a nutty, caramel richness to the brûlée top.
How to Best Serve This Lighter Crème Brûlée
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Serve cold with warm topping – The contrast enhances the experience of Lighter Crème Brûlée.
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Top with berries – Raspberries or blueberries offer colour and a fresh bite.
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Garnish with mint – A small mint sprig elevates the dish visually and aromatically.
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Add a shortbread biscuit – For added crunch and a traditional touch.
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Drizzle with fruit coulis – A tangy raspberry sauce complements the creamy custard.
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Use espresso cups for minis – Perfect for bite-sized, party-friendly Lighter Crème Brûlée.
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Sprinkle edible flowers – A chic option for entertaining or romantic dinners.
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Serve with espresso – Balances sweetness and adds sophistication.
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Add a cocoa dusting – For a chocolate twist without overwhelming the vanilla base.
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Pair with dessert wine – A touch of Sauternes or Moscato matches beautifully.
Customise This Lighter Crème Brûlée
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Swap Skyr for Greek yoghurt – Similar protein benefits with a tangier flavour.
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Use different protein powders – Try chocolate, caramel, or cinnamon flavours.
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Add espresso powder – Turn it into a protein-rich coffee crème brûlée.
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Flavour the milk – Heat with orange zest or chai spices for added depth.
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Add a splash of liqueur – Baileys, amaretto, or Frangelico work well.
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Use coconut milk – For a dairy-light, tropical version of Lighter Crème Brûlée.
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Go vegan – Use plant-based yoghurt and egg alternatives, and thicken with cornstarch.
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Add spices – Ground cardamom or nutmeg can add complexity.
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Top with demerara sugar – If you don’t have coconut sugar, it caramelises beautifully.
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Use as tart filling – Pour into mini tart shells and brûlée the top for a pastry twist.
Don’t forget to also check my Lemon and Poppyseed Cottage Cheesecakes.
How to Store This Lighter Crème Brûlée
This Lighter Crème Brûlée should be stored in the fridge covered loosely with cling film or foil. Avoid sealing it too tightly if the sugar topping has already been added, as the caramel crust can soften. For best results, add the brûlée topping just before serving. Uncaramelised custards can be kept in the fridge for up to 3 days, making Lighter Crème Brûlée a great make-ahead option for dinner parties or meal prep.
Final Thoughts
This Lighter Crème Brûlée is a testament to how traditional desserts can be reinvented for the modern table without losing their charm. With a velvety texture, elegant presentation, and a nutritional profile that aligns with healthy eating goals, this Lighter Crème Brûlée is perfect for anyone seeking satisfaction without sacrifice. Whether you’re cooking for guests or indulging solo, it delivers the richness you crave in a smarter, simpler way.
The flexibility in ingredients and toppings also makes this Lighter Crème Brûlée endlessly adaptable. It can reflect your favourite flavours, fit your dietary needs, and impress even the most discerning diners. In a world full of compromises, this Lighter Crème Brûlée offers a rare balance between decadence, nutrition, and ease, all in one. It’s not just a dessert; it’s a new tradition waiting to be embraced.
You can see this recipe on instagram: 
Lighter Crème Brûlee
This Lighter Crème Brûlée is a testament to how traditional desserts can be reinvented for the modern table without losing their charm. With a velvety texture, elegant presentation, and a nutritional profile that aligns with healthy eating goals, Lighter Crème Brûlée is perfect for anyone seeking satisfaction without sacrifice.
Ingredients
- 240ml / 1 cup Skyr
- 30g / 1 scoop vanilla whey or casein protein powder (optional)
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tbsp / 15ml maple syrup or honey
- 80ml / ⅓ cup milk
- Pinch of salt
- 1–2 tsp coconut sugar (optional)
Instructions
- Preheat and prepare water bath: Preheat your oven to 150°C (300°F). Set a kettle or saucepan of water to boil—this will be used for the bain-marie.
- Make the custard base: In a mixing bowl, whisk together the egg yolks, maple syrup (or sweetener), vanilla extract, milk, and a pinch of salt until smooth and fully combined.
- Add Skyr and protein powder: Gently fold in the Skyr and, if using, the protein powder. Mix until the custard is silky and lump-free.
- Fill ramekins: Divide the mixture evenly into two ramekins. Tap them gently on the counter to release air bubbles.
- Set up the bain-marie: Place the ramekins in a deep baking dish. Carefully pour boiling water around them until it reaches halfway up the sides of the ramekins.
- Bake to perfection: Bake for 25–30 minutes, or until the custard is just set but slightly jiggly in the middle.
- Cool and chill: Remove from the oven and water bath. Allow to cool on a rack, then refrigerate for at least two hours before serving.
- Optional brûlée topping: Sprinkle 1 tsp of coconut sugar over each ramekin. Use a kitchen torch to caramelise, or place under a hot grill for 1–2 minutes, watching closely.
Nutrition Information:
Amount Per Serving: Calories: 190Total Fat: 6gCarbohydrates: 14gFiber: 0.5gSugar: 9gProtein: 18g
