Creme Brulee Keto Friendly
Today, I represent the ultimate version of the keto creme brulee. I tried to keep it as close as possible to the original, so I still use thick cream (which contains a few grams of carbohydrates), but I replace the sugar with erythritol. The consistency of the thick cream is very close to the original, just be satisfied with the fact that the filling ( caramelized "sugar") doesn't behave exactly like sugar, but it can be made quite crispy and still does the job very well in the end.
So you can enjoy eating creme brulee with this quick and easy keto recipe. To the greatest pleasure of creme brulee lovers...
To embellish your final preparation you can add some red fruits or with some mint leaves.
Don't hesitate to make your desserts visually beautiful, it's nice to look at but also better when tasting. Indulge yourself, this is the secret of a healthy diet for you mentally and for your health.
Nutritional intake
One ramekin: 320 calories, 31.5 g fat, 3.7 g net carbohydrates and 3.9 g protein. Calories from fat: 88%.
INGREDIENTS
Creme
470 g liquid cream
5 egg yolks
6 tablespoons of erythritol (Sukrin)
1 pinch of salt
1 vanilla bean (whole)
Topping
3 tablespoons of erythritol (powder)
INSTRUCTIONS
1. Preheat the oven to 320°F (160°C). Place 6 ramekins on your baking sheet. Bring a pot of water to a boil.
2. In a medium saucepan, mix the cream and 3 tablespoons of erythritol.
3. Split the vanilla bean lengthwise. Scrape its seeds in the pan, then add the bean. Heat gently at medium temperature until the mixture bubbles a little (about 7 minutes).
4. Meanwhile, whisk the egg yolks with the remaining erythritol and salt. Use a large mixing bowl and an electric mixer. Mix until the mixture turns pale yellow.
5. Start adding the hot cream mixture to the yolk mixture. It is best to use a ladle. You want to prevent the eggs from curdling, so you should add only a small amount of cream at first and whisk to combine. Then add two ladles of cream mixture, one at a time, and whisk after each addition. Continue in the same way, until you mix in all the rest of the cream mixture.
6. Strain through a fine sieve into a large cup. If you want to get rid of the vanilla bean and any cooked egg pieces, force the vanilla seeds through the sieve if necessary.
7. Pour the creme brulee into the baking dishes. Place the baking tray in the oven.
8. Pour enough boiling water into the baking tray to make the ramekins rise to half height.
9. Bake until the blanks are set (about 35 minutes). When shaken, they should shake slightly in the middle. Do not let them become too firm.
10. Remove your ramekins from the hot water and let them cool on a rack for about 30 minutes. Then cover them with aluminum foil and place them in the refrigerator for at least 2 hours (overnight is best).
11. Before serving, sprinkle about ½ tablespoon of erythritol powder over each creme brulee. Use a kitchen torch to caramelize it. Erythritol will not caramelize as well as sugar, but it will do the job well enough to provide a similar crispy experience. For more similarity with sugar you can mix it very lightly with the erythritol.
12. If you don't have a torch, you can use a grill, but watch very closely when the filling is melted. It is advisable to put the creme brulees in the freezer for 15 minutes before caramelizing them, to ensure that the creme brulee remains cold after being "burned".
13. Let the creme brulee cool down and solidify for a few minutes before enjoying this traditional French dairy dessert. A gastronomic marvel, perfect for a classy after-dinner meal. Yummy!
Low Carb & Keto Lemon Cheesecake Recipe
So you can enjoy eating creme brulee with this quick and easy keto recipe. To the greatest pleasure of creme brulee lovers...
To embellish your final preparation you can add some red fruits or with some mint leaves.
Don't hesitate to make your desserts visually beautiful, it's nice to look at but also better when tasting. Indulge yourself, this is the secret of a healthy diet for you mentally and for your health.
Nutritional intake
One ramekin: 320 calories, 31.5 g fat, 3.7 g net carbohydrates and 3.9 g protein. Calories from fat: 88%.
INGREDIENTS
Creme
470 g liquid cream
5 egg yolks
6 tablespoons of erythritol (Sukrin)
1 pinch of salt
1 vanilla bean (whole)
Topping
3 tablespoons of erythritol (powder)
INSTRUCTIONS
1. Preheat the oven to 320°F (160°C). Place 6 ramekins on your baking sheet. Bring a pot of water to a boil.
2. In a medium saucepan, mix the cream and 3 tablespoons of erythritol.
3. Split the vanilla bean lengthwise. Scrape its seeds in the pan, then add the bean. Heat gently at medium temperature until the mixture bubbles a little (about 7 minutes).
4. Meanwhile, whisk the egg yolks with the remaining erythritol and salt. Use a large mixing bowl and an electric mixer. Mix until the mixture turns pale yellow.
5. Start adding the hot cream mixture to the yolk mixture. It is best to use a ladle. You want to prevent the eggs from curdling, so you should add only a small amount of cream at first and whisk to combine. Then add two ladles of cream mixture, one at a time, and whisk after each addition. Continue in the same way, until you mix in all the rest of the cream mixture.
6. Strain through a fine sieve into a large cup. If you want to get rid of the vanilla bean and any cooked egg pieces, force the vanilla seeds through the sieve if necessary.
7. Pour the creme brulee into the baking dishes. Place the baking tray in the oven.
8. Pour enough boiling water into the baking tray to make the ramekins rise to half height.
9. Bake until the blanks are set (about 35 minutes). When shaken, they should shake slightly in the middle. Do not let them become too firm.
10. Remove your ramekins from the hot water and let them cool on a rack for about 30 minutes. Then cover them with aluminum foil and place them in the refrigerator for at least 2 hours (overnight is best).
11. Before serving, sprinkle about ½ tablespoon of erythritol powder over each creme brulee. Use a kitchen torch to caramelize it. Erythritol will not caramelize as well as sugar, but it will do the job well enough to provide a similar crispy experience. For more similarity with sugar you can mix it very lightly with the erythritol.
12. If you don't have a torch, you can use a grill, but watch very closely when the filling is melted. It is advisable to put the creme brulees in the freezer for 15 minutes before caramelizing them, to ensure that the creme brulee remains cold after being "burned".
13. Let the creme brulee cool down and solidify for a few minutes before enjoying this traditional French dairy dessert. A gastronomic marvel, perfect for a classy after-dinner meal. Yummy!
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