Cottage Cheese Protein Creme Brulee

Creme brulee always felt like something you only order at a restaurant, but this version is easy to make at home.

The secret here is cottage cheese. When you blend it, it turns into a smooth and creamy custard without needing heavy cream.

It also makes this dessert high protein, so you get that rich, silky treat with a little more to it.

The top still gets that classic golden crust that cracks when you tap it with your spoon.

If you want a simple dessert that feels fancy but is actually easy, this one is worth trying.

Why I Love This Recipe

Loaded With Protein – Cottage cheese, eggs, and protein powder team up to give each creamy serving a serious protein boost.

That Classic Crackly Top – You still get the deep golden crust that shatters with your spoon in the most satisfying way.

Silky Smooth Texture – Blending the cottage cheese until smooth gives you a custard that feels rich and velvety, never lumpy.

Sweetened The Natural Way – Pure maple syrup adds gentle sweetness and a warm flavor without piling on refined sugar.

The Ingredients

• 2 cups Full Fat Cottage Cheese
• 3 Large Eggs
• 1/2 cup Whole Milk
• 1/4 cup Vanilla Protein Powder
• 1/4 cup Pure Maple Syrup
• 2 tsp Pure Vanilla Extract
• 1/8 tsp Fine Sea Salt
• 4 cups Hot Water
• 3 tbsp Granulated Sugar

How to Make This Recipe

Step 1

Preheat the oven to 325 F. Arrange six ramekins inside a deep baking dish.

Step 2

Blend the cottage cheese, eggs, milk, vanilla protein powder, maple syrup, vanilla, and salt for 1 to 2 minutes, until completely smooth.

Step 3

Divide the custard evenly among the ramekins. Pour the hot water into the baking dish around the ramekins, stopping halfway up their sides.

Step 4

Bake for 28 to 34 minutes, until the edges are set but the centers still have a gentle wobble.

Step 5

Remove the ramekins from the water and cool for 30 minutes. Refrigerate for at least 3 hours, until thoroughly chilled.

Step 6

Sprinkle 1 1/2 teaspoons granulated sugar in an even layer over each custard.

Step 7

Place the ramekins under a preheated broiler for 1 to 2 minutes, watching continuously, until the sugar melts into a deep golden crust. Rest for 2 minutes before serving.

Quick Tips

Blend Until Totally Smooth

Cottage cheese has those little curds, and if you don’t blend long enough you’ll feel them in your finished custard. Give it the full 1 to 2 minutes until it looks completely creamy with no lumps left.

From my experience, scraping down the sides of the blender once halfway through helps everything mix evenly. You want the texture to be silky, just like a classic creme brulee.

Don’t Skip the Water Bath

Pouring the hot water into the baking dish around the ramekins is what keeps your custard gentle and creamy. It surrounds them with even, soft heat so the edges don’t overcook while the centers set.

My favorite trick here is to place the baking dish in the oven first, then pour the hot water in once it’s already on the rack. This way you don’t have to carry a heavy dish full of hot water across the kitchen.

Fill the water only halfway up the sides of the ramekins so none splashes into your custard.

Watch for the Gentle Wobble

The custard is done when the edges look set but the centers still jiggle a little when you nudge the pan. That soft wobble in the middle is exactly what you want because it firms up more as it chills.

If you wait until the centers are fully firm in the oven, they’ll end up too dense and rubbery once cold. Start checking at 28 minutes since ovens vary a bit.

More Favorites

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• Cottage Cheese Protein Lemon Cheesecake
• Cottage Cheese Protein Tiramisu Cups
• Cottage Cheese Protein Strawberry Cheesecake Cups
• Cottage Cheese Protein Molten Chocolate Cakes

Quick Answers

Can I make this without a kitchen torch?

Yes, the recipe uses your oven broiler instead of a torch, so you do not need any special tools to get that crackly top.

Just set the ramekins under the preheated broiler and watch them closely for 1 to 2 minutes, since the sugar can go from golden to too dark very fast.