Keto Caramel Creme Brulee
“This is very delicious Creme Brulee. Creme caramel is a custard with a caramel sauce.” Keto Caramel Creme Brulee – You must try this recipe.
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- ¾ cup erythritol
- 1 teaspoon butter
- ⅛ cup water
- ½ cup heavy cream
- 1 teaspoon vanilla
- 2 large egg yolks
- Some boiling water
- In a deep pot, heat up 1/3 of the erythritol on medium, stirring frequently.
- Stir in the water. Note that it will start frothing and rising – that’s why we need a deep pot.
- Add in the butter. You will notice that the color of the erythritol turns darker and changes into a nice caramel.
- Once the caramel turns a nice amber color, take it off the heat.
- Evenly spoon the caramel into the ramekins. Set aside and let it harden.
- In a bowl, mix the egg yolks and 1/3 of the erythritol.
- In a separate bowl, mix the heavy cream and vanilla.
- Slowly whisk the heavy cream into the egg yolks.
- Pour your cream mixture into the ramekins.
- Place them in a deep casserole dish or roasting pan.
- Fill the outer dish up with boiling water…but don’t get any in the ramekins!
- Bake at 350F for 45 minutes. When it’s done, you’ll notice the custard is firm on the outside and a little jiggly in the center.
- Allow to cool.
- Spoon the rest of the erythritol onto each custard.
- Using a torch (or broiler) slowly caramelize the sugar substitute.
- Let it cool and harden, then enjoy! 🙂
Per Serving: 314 calories; 48.4 g fat; 9.9 g carbohydrates; 5.1 g protein; 368 mg cholesterol; 53 mg sodium.
Recipe by: Fioa, Photo Credit: Monkey Business Images
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