Is Cornstarch Slurry a good fat-free substitute for Egg in Crème Brûlée?

Yes. Creates a thickened custard but results in a slightly gelatinous texture and less richness. Use a ratio of 1 tablespoon cornstarch mixed with 3 tablespoons water per egg.

Fat-Free

Fat-Free Egg Substitute in Crème Brûlée

Q: What is the best fat-free substitute for Egg in Crème Brûlée?

The best fat-free substitute for Egg in Crème Brûlée is Aquafaba. Use 3 tablespoons per egg. Provides good binding and some lightness but can slightly alter texture to be less dense and more airy.

2 tested fat-free options that is very low in fat (suitable for low-fat diets). Each with exact ratios and tips for Crème Brûlée.

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Quick Answer

The best fat-free substitute for Egg in Crème Brûlée is Aquafaba (3 tablespoons per egg). Provides good binding and some lightness but can slightly alter texture to be less dense and more airy.

Fat-Free Egg Substitutes for Crème Brûlée

Substitute	Ratio	Notes
⭐ Aquafaba	3 tablespoons per egg	Provides good binding and some lightness but can slightly alter texture to be less dense and more airy.
Cornstarch Slurry	1 tablespoon cornstarch mixed with 3 tablespoons water per egg	Creates a thickened custard but results in a slightly gelatinous texture and less richness.

Detailed Guide: Fat-Free Egg Substitutes in Crème Brûlée

⭐ Aquafaba (Best Fat-Free Option)

3 tablespoons per egg

Quick tip: Provides good binding and some lightness but can slightly alter texture to be less dense and more airy.

Aquafaba, the liquid from cooked chickpeas, contains proteins and starches that mimic egg whites' emulsifying and binding properties. It helps set the custard but lacks the richness of egg yolks.

Whisk aquafaba well before use to incorporate air and improve texture. Because it is less rich, consider increasing cream slightly to compensate.

The custard will be lighter and less rich, with a slightly different mouthfeel, but still smooth and creamy enough for Crème Brûlée.

Cornstarch Slurry

1 tablespoon cornstarch mixed with 3 tablespoons water per egg

Quick tip: Creates a thickened custard but results in a slightly gelatinous texture and less richness.

Cornstarch acts as a thickening agent by gelatinizing when heated, providing structure to the custard. However, it lacks the protein that eggs provide, so the texture is more gel-like and less creamy.

Mix cornstarch thoroughly with cold water before adding to avoid lumps. Bake at moderate temperature to prevent curdling.

The final custard will be firmer and less silky, with a noticeable difference in mouthfeel and richness compared to egg-based custard.