The only difference between the keto and regular version is that a low-carb sugar is used.
Creme Brulee (+ Keto)
Ingredients
- 4 egg yolks
- 2 cup heavy whipping cream
- 4 tbsp sugar See #1 below for keto
- 1 tsp vanilla extract or 1/2 scraped vanilla bean
- 1 pinch salt
- 4 tbsp turbinado sugar (or 50-50 brown and white) See #1 below for keto
Instructions
- Preheat oven to 300F.
- Cream yolks, sugar and vanilla until thick and creamy.
- Pour cream into saucepan on low heat, bring to just steaming (not boiling).
- Slowly pour cream into eggs while beating.
- Return mixture to clean saucepan (or use a double boiler with simmering water) until it coats the back of a spoon, approx 3 minutes,
- Immediately pour into shallow ramekins, or heat-proof dish.
- Place ramekins into a flat baking pan, and pour boiling water halfway up the side.
- Bake for 30 minutes or until set (slight jiggle).
- Remove from oven, remove from water bath, and let cool to room temperature.
- Refrigerate minimum 1 hour, preferably overnight.
- Sprinkle 1 tbsp turbinado in an even layer over each ramekin, and torch (or carefully broil).
- Optional - garnish with sprig of mint, a few berries.
Notes
- Allulose works just like regular sugar. Erythritol does work in the custard, but I do not recommend torching it because it has a high melting point. It's easier to melt and caramelize erythritol in a heavy-bottomed pan. Preheat the pan on medium heat, sprinkle the erythritol evenly, and gently stir with a heat-resistant spatula until caramelized. Carefully pour that over the custard in each ramekin.
264 calories, 26.7g fat, 3.9g protein, 2.4g carbs Regular version:
354 calories, 26.7g fat, 3.9g protein, 26.4g carbs These numbers don't include the garnish. If you're using a vanilla bean, keep the pod in the saucepan to infuse more flavour - don't mix it into the custard!