During the dark days of “low-carb” dieting, we needed, and I mean really needed, a sweet treat. Crème Brûlée or “burnt cream” just happens to be one of our favorite desserts. With its light and creamy, yet rich and indulgent custard, a touch or more of vanilla (the traditional French version) and just the right amount of crackly caramelized sugar gracing the top, Crème Brûlée is elegant enough for that special dinner party but simple enough for everyday.
And its oh …soooo satisfying. This is a great recipe for Crème Brûlée, to fill the void when you need a real dessert while dieting but you can substitute real sugar when you’re not going for low-carb. Note: the sugar caramelizes a little differently when using sugar substitutes. THe coloring is a little darker versus the golden brown with regular sugar.
Ingredients & Preparation
The Usual Suspects:
- 2 cups heavy cream
- 6 large egg yolks
- 1/4 cup granulated Erythritol, tagatose or any low carb sweetener of your choice
- 1/4 tsp vanilla
- 1 tbsp Brandy
- Sweetener for topping
The Plan:
- Preheat oven to 350 degrees F and place rack to the middle position. Heat water in a tea kettle until hot, but not boiling. Find a pan large enough to fit the 4 ramekins and deep enough to add water halfway up the sides of the ramekins
- Add the yolks and 1 tablespoon of the granulated sweetener to a medium bowl. Beat well to completely break up the yolks
- Pour the heavy cream into a small saucepan and add the remaining sweetener. Place the saucepan over medium heat, stirring occasionally with a whisk, until bubbles begin to simmer around the edge of the saucepan. Turn off the heat and being pouring the egg yolk into the hot cream mixture – very slowly in a thin stream, while quickly whisking. Whisk in the brandy and vanilla extract
- Divide the crème brulee mixture evenly between 4 ramekins. Place the ramekins into the pan and fill the pan with hot water half way up the sides of the ramekins. Carefully place the pan into the oven and bake for 30 minutes or until the very center of the crème brulee is barely jiggly
- Cool the crème brulee in the water bath for an hour before removing to a rack to cool completely. Cover with plastic wrap and refrigerate at least 4 hours (overnight is better).
- Before serving, sprinkle 1/2 teaspoon sweetener over the top of each crème brulee. Melt the sweetener with a culinary torch until it caramelizes (bubbles, turns brown and hard). If you are not serving the brulees right away, wait to torch the sweetener on top. It will get soggy and turn to runny brown sugar if it sits in the refrigerator, just make sure to make and serve hot and fresh.
Keto Vanilla Crème Brûlée
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Loading...Ingredients
- 2 cups Heavy cream
- 6 large Egg yolks
- 1/4 cup granulated Erythritol, tagatose or any low carb sweetener of your choice
- 1/4 tsp Vanilla
- 1 tbsp Brandy
- Sweetener for topping
Instructions
Preheat oven to 350 degrees F and place rack to the middle position. Heat water in a tea kettle until hot, but not boiling. Find a pan large enough to fit the 4 ramekins and deep enough to add water halfway up the sides of the ramekins
Add the yolks and 1 tablespoon of the granulated sweetener to a medium bowl. Beat well to completely break up the yolks
Pour the heavy cream into a small saucepan and add the remaining sweetener. Place the saucepan over medium heat, stirring occasionally with a whisk, until bubbles begin to simmer around the edge of the saucepan. Turn off the heat and being pouring the egg yolk into the hot cream mixture – very slowly in a thin stream, while quickly whisking. Whisk in the brandy and vanilla extract
Divide the crème brulee mixture evenly between 4 ramekins. Place the ramekins into the pan and fill the pan with hot water half way up the sides of the ramekins. Carefully place the pan into the oven and bake for 30 minutes or until the very center of the crème brulee is barely jiggly
Cool the crème brulee in the water bath for an hour before removing to a rack to cool completely. Cover with plastic wrap and refrigerate at least 4 hours (overnight is better).
Before serving, sprinkle 1/2 teaspoon sweetener over the top of each crème brulee. Melt the sweetener with a culinary torch until it caramelizes (bubbles, turns brown and hard). If you are not serving the brulees right away, wait to torch the sweetener on top. It will get soggy and turn to runny brown sugar if it sits in the refrigerator, just make sure to make and serve hot and fresh.
