specialist in digestive health since 2008

specialist in digestive health since 2008

We have been developing and producing nutritional supplements since 2008. Our products are specially developed with great care and attention by our in-house dieticians. For the composition of our products we use only necessary ingredients, so our products are pure, free of gluten and soy and of high quality. This ensures that our supplements can be used safely and without adverse side effects. Our products are low FODMAP Certified™ by Monash University.

free dietary advice

free dietary advice

Our team of specialized dietitians is always at your service with practical advice and additional information about our products. Contact us via:

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Mail: info@intoleran.com

Phone: +31302272172

more than 100,000 satisfied customers

more than 100,000 satisfied customers

Since 2008, our mission is to help everyone enjoy their food. We are proud to support over 100,000 customers already.

lactose and fructose-free crème brûlée

solution for food intolerance

Preparation time: 30 minutes + 2 hours cooling time + preparation 1 day in advance

For 4-6 people, you will need:

  • 3-6 drops of lactase drops
  • 200 ml whipping cream
  • 100 ml cooking cream
  • 3 egg yolks
  • 45 grams of sugar from dried glucose syrup (or regular sugar if it doesn’t need to be fructose-free)
  • 1/2 vanilla pod, cut open and scrape out the pulp

Extra requirements:

  • 4 to 6 soufflé tubs or coffee cups
  • Crème brûlée burner
  • Mixer or food processor with whisk


  1. First, the whipping cream and cooking cream should be made lactose-free. For this, add 2-4 drops of lactase to the 200 ml whipping cream and 1-2 drops to the 100 ml cooking cream. Stir well and leave covered in the fridge for 24 hours. After this, it is lactose-free/very low.
  2. Beat the egg yolks with 30 grams of the sugar with a mixer or in the food processor with a whisk for 3-4 minutes until white and creamy.
  3. Heat the whipping cream, cooking cream and the vanilla pod with the vanilla pulp in a saucepan. Bring this just short of the boil and simmer gently for 10 minutes.
  4. Pour the cream mixture into the egg yolk mixture while stirring through a sieve. Pour this back into the pan and let it cook gently over medium heat, stirring with a whisk. The crème is ready when you can draw a line in the mixture with a spoon and it doesn’t immediately seal.
  5. Divide the crème brûlée between the tubs or coffee cups and refrigerate for 1-2 hours.
  6. Before serving, sprinkle the crème brûlée with the remaining sugar. Caramelise the sugar with a blowtorch or place briefly under the hot grill.
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