Desserts 🤖 AI Generated

Mango Sticky Rice Crème Brûlée

Luxurious fusion of Thai sticky rice and French crème brûlée topped with torched caramelized sugar and fresh mango. This Fat Switch version swaps heavy cream for Greek yogurt and reduces coconut milk by 40%, slashing 230 calories (40% savings) while maintaining that silky, indulgent texture and authentic tropical flavor.

25m

Prep Time

35m

Cook Time

Servings

345

Calories

24g

Protein

🛒 Ingredients

✓ 2 large eggs
✓ 2 tbsp cornstarch
✓ 3/4 cup 0% Greek yogurt
✓ 2 tbsp low-fat milk
✓ 3/4 cup light coconut milk (5% fat)
✓ 1/4 cup pure maple syrup
✓ 1 tsp vanilla extract
✓ 1/4 tsp cardamom powder
✓ Pinch of sea salt
✓ 1/3 cup sweet sticky rice (cooked, cooled)
✓ 1 medium ripe mango (diced)
✓ 2 tbsp raw cane sugar (for torching)
✓ 1 tbsp fresh lime juice

👨‍🍳 Instructions

1. Prepare Sticky Rice Base: If using fresh sticky rice, cook according to package directions and cool to room temperature. Divide 1/3 cup cooled sticky rice between two 6 oz ramekins, pressing gently to form an even layer on the bottom. This creates the authentic Thai foundation.

2. Whisk Egg-Cornstarch Mixture: In a small bowl, beat 2 whole eggs until pale (about 2 minutes). In another bowl, whisk 2 tbsp cornstarch with 2 tbsp low-fat milk until smooth. Slowly add cornstarch slurry to eggs while whisking constantly to prevent lumps. Set aside.

3. Heat Coconut-Yogurt Base: In a saucepan over medium heat, combine 3/4 cup light coconut milk and 1/4 cup Greek yogurt, whisking until smooth. Heat to 160°F (just below boiling), stirring often. Do not boil or yogurt will separate.

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4. Temper the Eggs: Remove coconut mixture from heat. Slowly ladle 3 tbsp hot coconut mixture into egg-cornstarch bowl while whisking constantly. Repeat 2 more times (tempering prevents scrambled eggs). Pour tempered egg mixture back into saucepan, whisking smoothly.

5. Cook Custard: Return saucepan to medium-low heat. Stir constantly for 4–5 minutes until custard coats the back of a spoon and reaches 175°F. Custard will thicken visibly. Add 1/4 cup maple syrup, 1 tsp vanilla extract, 1/4 tsp cardamom, and pinch of salt. Whisk until smooth.

6. Pour Custard Over Rice: Remove from heat and cool custard for 3 minutes. Slowly pour custard over sticky rice layer in each ramekin, leaving 1/4 inch headspace. Tap ramekins gently on counter to release air bubbles.

7. Chill (or Serve Warm): Refrigerate ramekins for at least 2 hours until custard sets (or serve warm after 20 minutes if preferred). Custard should jiggle slightly when shaken but hold its shape.

8. Caramelize Sugar Top: Just before serving, sprinkle 1 tbsp raw cane sugar evenly over each ramekin's surface. Using a kitchen torch, hold flame 2 inches from sugar and move in circular motions until golden amber (about 45 seconds). Let cool 1 minute until hard shell forms.

9. Prepare Fresh Mango Topping: Dice 1 medium ripe mango and toss with 1 tbsp fresh lime juice. Top each brûlée with mango just before serving to maintain textural contrast and add tropical brightness.

📊 Nutrition per Serving

Calories345 kcal

Protein24g

Carbohydrates50g

Fat8g

🏷️ Tags

#low-calorie crème brûlée recipe#Thai mango sticky rice dessert#healthy custard tart fusion

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