Duck Egg Crème Brûlée

This Duck Egg Crème Brûlée blends rich duck egg yolks with a creamy custard and caramelized top for a low-carb treat. Perfect for a healthy indulgence, it’s an easy recipe that elevates dessert with a nutrient-dense twist.

Why You’ll Love This Recipe

This duck egg crème brûlée is a luxurious, healthy dessert that harnesses the rich, nutrient-packed yolks of duck eggs to create a silky, low-carb custard with a crisp caramelized top. Ideal for keto or wellness-focused diets, it’s simple to prepare and perfect for impressing guests. The deeper flavor and higher protein content make it a guilt-free indulgence, offering a unique twist on a classic that satisfies sweet cravings with every spoonful.

Recipe Tips and Tricks

• Separate Eggs Carefully: Use only yolks for a rich texture.
• Warm Gently: Heat mixture slowly to avoid curdling.
• Strain Well: Remove any bits for a smooth custard.
• Sweeten Lightly: Adjust erythritol to balance duck egg richness.
• Chill Thoroughly: Refrigerate for at least 4 hours for a firm set.
• Caramelize Evenly: Use a torch or broiler for a uniform top.
• Use Shallow Dishes: Ensures even cooking and easy torching.
• Taste as You Go: Adjust seasoning or sweetness before setting.
• Avoid Overcooking: Bake just until the center jiggles slightly.
• Serve Cold: Enhances the creamy, caramel contrast.

Yield: 6 servings

Duck Egg Crème Brûlée

Print

Rich duck egg crème brûlée, low-carb and healthy, perfect for a sweet treat.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 4 hours

Total Time 5 hours

Ingredients

• ¼ cup erythritol
• ¼ cup fresh berries (optional)
• ¼ tsp cinnamon (optional)
• 1 tbsp cold water (optional)
• 1 tsp orange zest (optional)
• 1 tsp vanilla extract
• 2 cups heavy cream
• 2 tbsp granulated erythritol
• 5 large duck egg yolks
• pinch of salt

Instructions

1. Separate Yolks: Carefully separate duck egg yolks into a bowl, discarding whites or saving for another use.
2. Heat the Cream: In a saucepan, warm heavy cream over low heat until steaming, stirring occasionally.
3. Whisk Yolks: In a bowl, whisk yolks with erythritol, vanilla extract, salt, and cinnamon (if using) until smooth.
4. Temper the Eggs: Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid curdling.
5. Cook the Custard: Return the mixture to the saucepan, cook on low heat, stirring until it thickens slightly (about 5-10 minutes).
6. Adjust Consistency: Add cold water (if using) if the mixture is too thick, then strain into a pitcher for smoothness.
7. Pour into Dishes: Divide the custard evenly into 4-6 shallow ramekins.
8. Bake the Custard: Place ramekins in a baking dish, fill with hot water halfway up the sides, and bake at 325°F for 30-40 minutes until the center jiggles slightly.
9. Chill to Set: Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours.
10. Serve and Enjoy: Sprinkle granulated erythritol on top, caramelize with a torch or broiler, garnish with berries (if using), and savor this rich treat!

Notes

• Separate yolks carefully to avoid bits; use a fine strainer for smoothness.
• Temper eggs gently to prevent scrambling; use low heat throughout.
• Adjust sweetness to balance duck egg richness to your taste.
• Store leftovers promptly to maintain freshness.
• This recipe can be adapted for dairy-free or vegan diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 326Total Fat 32gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 11gCholesterol 243mgSodium 59mgCarbohydrates 5gFiber 0gSugar 3gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ingredients Notes

• Duck Egg Yolks (5 large): Richer and larger than chicken eggs; use only yolks.
• Heavy Cream (2 cups): Full-fat for richness; supports low-carb profile.
• Erythritol (¼ cup): Low-carb sweetener; adjust to taste.
• Vanilla Extract (1 tsp): Pure vanilla enhances the creamy flavor.
• Salt (pinch): Balances sweetness; use sparingly.
• Cinnamon (¼ tsp, optional): Adds warm spice; optional for flavor.
• Granulated Erythritol (2 tbsp): For caramelizing the top; use fine grain.
• Cold Water (1 tbsp, optional): For adjusting custard consistency if needed.
• Orange Zest (1 tsp, optional): Adds a subtle citrus note.
• Fresh Berries (¼ cup, optional): For garnish; adds antioxidants.

Variations and Substitutions

• Egg Swap: Use chicken egg yolks (6-7) if duck eggs are unavailable.
• Cream Options: Substitute with coconut cream for dairy-free.
• Sweetener Swap: Use monk fruit or stevia instead of erythritol.
• Flavor Twist: Add a hint of almond extract or cardamom.
• Topping Variations: Swap granulated erythritol with coconut sugar (in moderation).
• Zest Options: Use lemon or lime zest for a different citrus note.
• Low-Sodium: Reduce or skip salt based on dietary needs.
• Nut-Free: Omit berries or use a different garnish like mint.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Not recommended; texture may separate upon thawing.
• Reheating: Not applicable; serve chilled with fresh caramelization if needed.

Dish Gallery

Please share this Duck Egg Crème Brûlée with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Chorizo-Infused Churros