Hi - I'm actually working on some recipes for this type of dessert right now. In making custards in the past, I've had terrific results using a creamy soy milk (VitaSoy is good) either vanilla or plain, instead of heavy cream or whole milk. Soy milk can't be whipped like whipping cream can, but it works beautifully as a liquid substitute.
The creme brulee probably also calls for whole eggs or egg yolks. Replace these with egg whites instead (one white for one yolk, or two whites for each whole egg). You might also want to add a tablespoon or two of canola oil to give a little fat and rich texture to the recipe (since you're eliminating the dairy and egg yolk fat).
If you want to post the recipe itself, I'll try to come up with specific alternatives. I'll also post any recipes I adapt along these lines.
Best, Heather
-------------------- Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Re: Dessert: Creme Brulee: Can It Be IBS Adapted?
