1/3 cup erythritol
1 teaspoon vanilla extract
Tiniest pinch of salt
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.
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.)
All the best Jan