Today I am sharing a recipe that is suitable for both Diabetics and Non-Diabetics. It is also gluten free, Keto, LCHF, Low Carb, and sugar free! Wow!
Karen at KETohh blog says "Crème Brûlée is a favourite dessert of mine but is off limits because of the sugar content. I have not been able to find a crème Brûlée that fits in with my sugar free life so decided to start working on a recipe. I have been playing with this recipe for a few weeks now, and must admit that I have been surprised at the results. You are going to discover that a sugar free crème Brûlée is not a compromise at all. The end result is truly superb, and you are going to love this recipe.
For a really creamy texture in this recipe for a Sugar Free Crème Brûlée, I have used 6 egg yolks. The end result is a delectably, rich custard that tastes divine. You could reduce the number of egg yolks down to a minimum of 4 yolks if you wish to and the crème Brûlée will still set. They will not be anywhere near as rich and creamy though, so I would only reduce them out of absolute necessity.
Ingredients
Serves Six
500 mls pure cream/pouring cream1/3 cup erythritol
1 teaspoon vanilla extract
Tiniest pinch of salt
6 egg yolks
Caramelized Topping Ingredients
1-2 teaspoons powdered Erythritol for caramelized topping optionalInstructions
1. Preheat oven to 150 C/ 300 F fan forced.
2. Heat the cream, Erythritol and vanilla extract until just below boiling point. Remove from heat once it starts to bubble. Do not allow to boil!
3. Whisk the egg yolks and the salt together in a medium sized mixing bowl. Temper the eggs, by slowly pouring the heated cream mixture into the eggs. Continue whisking the egg and cream mix as you do this, to prevent splitting, until all of the cream has been added.
4. Place 6 ramekins in a baking tray and top up evenly with the crème mixture. Pour boiling water into the baking dish until it comes up to about the mid point on the ramekin.
5. Place the baking dish in the centre of the oven and bake for 45 minutes. Once cooked, remove from the oven and allow to cool in the water in the baking tray. Place Crème Brûlée pots in the fridge for a minimum of 4 hours prior to serving.
To Caramelize the Sweetener Topping
Sprinkle the powdered Erythritol amongst the 6 ramekins. Using a kitchen blow torch, torch the sugar until it browns slightly. Note that this is optional so omit if you don't have a kitchen blow torch.
Crème Brûlée tastes amazing served simply on their own. You can also top them with some fresh whipped cream.
Recipe Notes
I highly recommend that you powder your Erythritol to use for the caramelised topping. Simply grind in a food processor or blender. (I use my Nutribullet to do this.)
Nutritional Information
Serving: 1serve
Calories: 333kcal | Carbohydrates: 4g | Protein: 5g | Fat: 34g"
Original recipe idea and more details can be found here
All the best Jan
...a nice treat.
ReplyDeleteLove crime brûlée!
ReplyDeleteThat must be very tasty …
ReplyDeleteThank you for sharing!
I don't think I can eat just one:) Thanks, Jan!
ReplyDeleteDelicious!
ReplyDeleteYum.
ReplyDeleteThis is something I'm not very keen on but I know it's a very popular dessert so I'm sure your recipe will get lots of takers.
ReplyDeleteI always enjoyed Creme Brulee and this recipe is so wonderful, so delicious.
ReplyDeleteThank you!!!
This sounds yummy! Valerie
ReplyDeleteSounds good! Someone in my extended family is diabetic so I will pass this recipe to them. Thank you!!
ReplyDeleteOoh this crème brûlée has to be delicious Jan! Thank you very much for sharing it. Here, it is very similar to Catalan cream, burned on top, it will also have a flavor similar to natillas (don´t know its name in english), which is very creamy. I think I would like your recipe.
ReplyDeleteI wish you a very nice evening, stay safe, and big hugs
Caty
Love Creme Brulee. Must get my finger out and give it a try.
ReplyDeleteLove that she refused to be defeated by a lack of sugar.
ReplyDeleteIt looks and sounds good.
My mouth is watering now looking at that yummy treat! I wonder if the same amount of stevia would work since it seems to be the only sweetener my stomach can tolerate. I see lots of recipes that use a variety of sweetners which I would love to try but I have to stick with only a small amount of stevia to avoid discomfort. Creme brulee has always been a favorite of mine. Thanks for sharing.
ReplyDeleteDiane
Sounds good - happy belated Mother's DAy.
ReplyDeleteDiane (Anonymous) said
ReplyDeleteMy mouth is watering now looking at that yummy treat! I wonder if the same amount of stevia would work since it seems to be the only sweetener my stomach can tolerate. I see lots of recipes that use a variety of sweetners which I would love to try but I have to stick with only a small amount of stevia to avoid discomfort. Creme brulee has always been a favorite of mine. Thanks for sharing.
Hello Diane, many thanks for you comment and question.
You can switch Erythritol for an alternative sweetener if you wish or need to. Just make sure that you use the correct amount of a substitute, so that you don’t over sweeten the recipe. If using an Erythritol Stevia blend for example, you may need to reduce the amount down to 2-3 tablespoons. As a rough guide, and depending on your taste, it should be the equivalent of approximately 1/4 cup sugar.
Also please note that if you want to add a caramelized topping with a kitchen blow torch, using Erythritol to sprinkle on top is best. Stevia will not caramelize under heat like Erythritol does.
Of course, why not serve Sugar Free Crème Brûlée simply on it’s own, or you could also top it with some fresh whipped cream for a wonderful contrast of flavours. It doesn’t need to be served with anything more than that.
There is a good guide to low carb sweeteners that you may find of interest, use this link https://www.ditchthecarbs.com/low-carb-sweeteners/
If you should need help with weight/measurement conversion this link may help
https://startcooking.com/measurement-and-conversion-charts
Hope you may enjoy this recipe soon.
All the best Jan
A really tasty post - one of my favourites.
ReplyDeleteGod bless, Jan.
A wonderful dessert!
ReplyDeleteI enjoyed this and had to look up pouring cream. It sort of goes along with the shout out I gave you today, Jan.
ReplyDeleteThis looks like something I would definitely try, since my friend bought me some eggs the last time he went to the store.
Total desert, love it.xxx
ReplyDeleteNow that sounds like a wonderful desert.
ReplyDeleteLooks lovely.
ReplyDeleteI've never had that! The closest, I guess, would be egg custard. I remember our mother making that for us when we were sickly. :)
ReplyDeletexoxo
Thank you for all your wonderful recipes and information.
ReplyDeleteOhhh, I love creme brulee, Jan, but have never made it low carb. Thank you for the recipe.
ReplyDeleteThere aren't many desserts I don't like, but creme brulee is one of them. Thank goodness there's something lol. Have a great week, Sue xx
ReplyDeleteLooks like a tasty treat! Yum! Love the low carb recipe. :)
ReplyDelete~Jess
Tiene que estar muy buena. Besitos.
ReplyDeleteA favourite of mine. So yummy!
ReplyDeleteI used to make Creme Brulee frequently when I cooked in restaurants...and when I was married, but haven't done so in a long time. I love Creme Brulee!
ReplyDeleteCreme brulee is such a favorite. I used to order it often in restaurants if we ever splurged on desserts because it felt so hard to make at home. maybe not! Thanks!
ReplyDeleteMy fav!!! Thank you! Big Hugs!
ReplyDelete