Chocolate Creme Brûlée
Chocolate Creme Brûlée
2 cups heavy whipping Cream (you can use Silk dairy free)
1 scoop Equip chocolate protein (Any other flavor could work)
4 egg yolks
3 TBL Sugar
Add the heavy cream to a small saucepan, and heat over medium heat. Before it gets too hot, wisk or use a hand mixer to blend the protein into the cream.
In a separate bowl, beat the egg yolks and sugar with a wisk.
When the cream is nearly simmering, add a little to the eggs and beat with the wisk. This is called "tempering the eggs." If you add too much cream and heat the yolks too fast, they will scramble; you don't want that. So go a little slow and gradually continue to add a little of the cream and beat the eggs until all of the cream is added. This usually takes about 3-4 additions of cream.
Now return the entire mixture back to the saucepan and put it back on medium-low heat and stir CONSTANTLY until it thickens slightly.
Pour into ramekins (or small bowls) and refrigerate for several hours.
They’re good as is, but to get the crispy sugar on top, sprinkle a thin layer of sugar and then use a blow torch or very hot broiler (I used a butane lighter) to cook/brown the sugar and serve.
You can find the best protein ever without chemicals here: 
Use code BRITTNIE