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Keto Creme Brulee
A Keto friendly version of the delicious classic
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1 hr 5 min
1 hr 5 min
- 2 cups heavy cream
- ¼ cup erythritol + extra for sprinkling
- 1 tsp vanilla extract
- 3 egg yolks
- Pinch of salt
- Preheat your oven to 300°F.
- Start by heating your heavy cream on a low flame and add 1/4 cup of erythritol. Stir until it’s dissolved.
- Add in a teaspoon of vanilla extract and wait until the mixture comes just to a simmer. Take it off the heat while you continue with step 3.
- Separate 3 eggs and beat the yolks until they’re lighter in color. Add a pinch of salt now as well.
- Slowly pour in a bit of your hot heavy cream mixture while whisking the egg yolks. This will temper the eggs so they don’t scramble. Pour in the rest of your heavy cream slowly, whisking continuously.
- Place 4 ramekins in a deep baking dish and pour a fourth of the crème brulee mixture into each.
- Then take hot water and fill up the baking dish halfway up the sides of the ramekins. Do not get any water into the ramekins.
- Bake for about 35 minutes. The tops should be set, but jiggly.
- Let them cool and refrigerate overnight, or as long as possible. The longer the better!
- When you’re ready to serve them, sprinkle the tops generously with erythritol. Note: it must be pure erythritol, not an erythritol/stevia/anything blend.
- Use a kitchen torch to gently burn the tops of the crème brulees. If you don’t have a kitchen torch, simply place the ramekins on a baking sheet and stick them into the oven close to the broiler for a few seconds. Check on them frequently and rotate if necessary.
- Let each one cool off a bit so the caramelized erythritol solidifies and enjoy!
- Each crème brulee is 440 calories, 51 grams of fat, 4.4 grams of protein and 2.8 grams of carbs.
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