Ultimate Keto Creme Brulee
Today, I represent you the ultimate keto version of crème brûlée. I’ve tried to keep it as close to the original as possible, so I still use heavy cream (which does contain a couple of grams of carbs), but I replace the sugar with erythritol. The custard consistency is very close to the original, one only needs to settle for the fact that the topping (caramelized “sugar”) doesn’t behave exactly like sugar, but it can be made crispy enough, and still does the job very well in the end.
I consider this dessert to be one of the most romantic ones out there. Might be because it takes me back to the approaching summer evening in France and the dinner with candles. Hopefully, you can conjure up the same image. Why not help yourself with a nice glass of French wine?
INGREDIENTS :
Creme
- 2 cups heavy cream
- 5 egg yolks
- 6 tbsp erythritol (I used Sukrin)
- 1 pinch salt
- 1 vanilla bean (whole)
Topping
- 3 tbsp erythritol (powdered)
INSTRUCTIONS :
- Preheat the oven to 320°F (160°C). Place 6 baking dishes in a large roasting pan. Bring a pot of water to a boil.
- In a medium saucepan, combine cream and 3 tbsp of erythritol.
- Split vanilla bean lengthwise. Scrape its seeds into the saucepan, then add the pod. Heat gently on medium temperature just until the mixture starts to bubble a little (around 7 minutes).
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