As far as desserts go, the Creme Brûlée has to be one of the least unhealthy ways to go. There is hardly any sugar in it, and it's clearly wheat-free.
To make about 6 to 8 Creme Brûlée's (depending on the the size), you need the following:
5 eggs yolks
700ml fresh cream (work on approx 100ml per person)
2 teaspoons of vanilla essence, or 1 teaspoon of vanilla powder, or the seeds of 1 vanilla pod
2 tablespoons of castor sugar (you can substitute with xylitol if you like)
In a glass mixing jug, whisk together your egg yolks.
In a heavy saucepan, gently heat the cream with the castor sugar and the vanilla until it just starts to bubble (don't let it boil, as it will quickly rise up and flow out of the saucepan). Then remove it from the heat. Using a hand blender, beat the cream and while it is beating, gently add the eggy mixture to it. Keep blending for about half a minute, to make a smooth runny custard.
Then, pour the custard mixture into individual ramekin dishes.
Set these dishes into a Bain Marie of boiling water. You need to make sure that you have boiling water about halfway up the sides of the ramekins. This prevents them from getting a crisp edge, and keeps them smooth and creamy.
Bake at 130'C for about half an hour. The Creme Brûlée's will be ready when they just wobble slightly. Give them a gentle shake and see that they have the same wobbling-ability as a jelly would.
Then remove them from the oven, and let the cool in the fridge for at least four hours, until they are properly set.
Sprinkle half a teaspoon (or more if you like) of extra castor sugar on top of each Creme Brûlée and use a cooking blowtorch to melt the sugar.
If you don't have a blowtorch, you can do this step under a hot grill. You just need to make sure that you watch it carefully!
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