Creme brulee is a beloved dessert best known for its crackable sugar shell, which eaters bang on with a spoon to break prior to consuming. In each bite, creamy custard is married with hard cracked sugar, making for a multi-textured experience.
Comprised mostly of heavy cream and egg yolks, there aren't many modifications needed to take the carbs out of creme brulee. To make this creme brulee an appropriate dessert for keto dieters, we swapped out the sugar for a keto sweetener. Be sure to choose a noncaloric sweetener that can caramelize well, such as allulose, and not one that can't, like xylitol. Because the crackling top is a staple of a creme brulee, that step shouldn't be avoided.
- 4 egg yolks
- 1/4 cup plus 2 tablespoons keto granulated sweetener
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 3 cups boiling water for water bath
Gather all of the ingredients. Preheat your oven to 325 degrees.
In a medium heatproof bowl, whisk the egg yolks, sweetener, and vanilla until no granules of sweetener are visible.
In a small saucepan, heat the heavy cream over medium-high until simmering at the edges.
Remove the heavy cream from the heat, then slowly whisk it into the egg yolk mixture in a steady stream to temper the eggs.
Pour the custard mixture evenly into 4 ramekins. Place the ramekins in an 8-x 8-inch casserole dish, then pour boiling water into the dish until it reaches halfway up the sides of the ramekins. (Alternatively, you can set the casserole dish on the oven rack, then pour the water in to avoid spilling when transferring to the oven.) Bake until barely set, about 30 minutes. Let cool in the water bath, then refrigerate until chilled, about 2 to 3 hours.
Sprinkle 1/2 tablespoon sweetener over the top of each ramekin, then use a culinary blow torch to caramelize the sweetener. If you don't have a blow torch, place the ramekins under the broiler in the oven until the sugar caramelizes.
Bring your egg yolks to room temperature before beginning this recipe for the least possible chance of curdling.
To avoid curdling, you can begin tempering the eggs with just a few drops of cream at a time when pouring the simmering cream into the yolk mixture. Once you add about 1/4 of the cream, you can speed up the pour into a full stream.
Once you're pouring the cream in a full stream, slow your whisking down so that you don't create too many bubbles in the custard mixture.
Baking the creme brulee on the top rack of the oven, rather than the bottom rack as this will help ensure that it cooks slowly and evenly.
It's important to let the creme brulee cool a bit before caramelizing sweetener on top and serving, as it will continue to set while it cools. You can keep it in the water bath until you're ready to torch the sweetener and serve the dessert.
Leftovers will keep well in the fridge, provided you have baked them in individual dishes.