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    1. Home
    2. Recipes
    3. Creme Brulee by Chef Kelly
    Sweet Tooth

    Creme Brulee by Chef Kelly

    4
    60 mins
    270 mins

    2 cups heavy cream
    pinch of salt
    1 tbsp vanilla extract or vanilla bean paste
    5 egg yolks
    ½ cup granulated sugar
    1 scoop Isopure Zero Carb Vanilla Protein Powder

    Directions

    1. Preheat oven to 325*F. In a small pot boil water and set aside.
    2. In a pot over medium heat, bring your cream, vanilla and salt to a simmer, whisking to combine. Turn the heat off.
    3. In a bowl whisk the yolks and sugar together. Slowly add your hot cream while whisking, a few tablespoons at a time until the whole thing is incorporated. If you add it too fast, the eggs will scramble, you have to slowly bring them up to that hot temp. Whisk in Isopure vanilla protein powder. Strain through a fine mesh strainer to make sure there are no clumps.
    4. Pour them into 4-6 oz ramekins and place in a baking dish or pyrex. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake in the oven for 30-40 minutes. Mine personally takes 35 minutes. Pull them from the oven when the edges are firm, but the middle still jiggles. Remove from the water bath and refrigerate for 3-4 hours until they are set.
    5. Place a thin layer of sugar on top of the creme brulees when you are about to serve, you can either caramelize them by torching them, or broil them in the oven for 1-2 minutes until browned. Serve and enjoy!