Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Author:
Missy J’s
Crème Brûlée is a decadent yet simple dessert with minimal ingredients. You can make this keto friendly by using allulose or erythritol. If you don’t have a kitchen torch for the caramelized, crunchy topping, no worries, we’ve got you covered.
Ingredients
2 cups heavy cream
5 egg yolks
-
6 tbsp sweetener of choice
-
¼ tsp sea salt
-
2 tsp pure vanilla extract
-
1/4 cup raw sugar, coconut sugar, or allulose
See Notes Below if you don’t have a kitchen torch
Berries(optional)
-
Carob Bar(highly recommend the coffee flavor with this dessert)
CRÈME BRÛLÉE
Topping
Directions
CRÈME BRÛLÉE
Preheat the oven to 320°F (160°C). Place 4 small baking dishes in a large roasting pan. Bring a pot of water to a boil.
In a medium saucepan, combine cream, sea salt, and half of the sweetener.
Heat slowly on medium heat just until the mixture starts to bubble a little (around 7 minutes), stirring occasionally.
While the cream is heating up, whisk the egg yolks with remaining sweetener.
Temper the egg yolks by gradually adding the hot cream mixture into the yolk mixture with a ladle and whisk to combine. You add the hot cream gradually so it doesn’t curdle the eggs. Continue to add the cream a ladle or two at a time until it’s all mixed in. Add the vanilla.
Pour custard into baking dishes. Place the roasting pan in the oven.
Pour enough boiling water in the pan to come halfway up the sides of the dishes.
Bake until custards are set (around 35 minutes). When shaken, they should jiggle slightly in the middle. Don’t let them get too firm. You can also check the temp which should be at 170 F when done.
Remove dishes from hot water and let them cool on a wired rack for up to 30 minutes. Then, cover them and place them in the fridge for at least 2 hours or more.
Before serving, sprinkle sweetener over each crème brûlée. Use a blow torch to caramelize it. Some sweeteners will not caramelize as well as sugar, but it will do the job and offer a similarly crispy experience. If you don’t have a torch see the notes below.
Let the crème brûlée sit for a couple of minutes to allow the caramelized sugar to cool and harden before serving.
Add berries of your choice and use a grater to shave some carob pieces on top of the crème brûlée. Enjoy every delectable bite.
Recipe Note
If you don’t own a torch, you can make some caramelized sugar topping on your stovetop. It is advised that you put the crème brûlées in a freezer for 15 minutes prior to pouring the hot caramel over the crème brûlée, to ensure the custards remain cold.
Pour the sugar in a small pot with just enough water to moisten the sugar, about a tbsp or so. You can also drizzle a teaspoon or less of honey in the sugar to help prevent the sugar from crystallizing. Make sure it is completely combined and then bring it to a boil over medium heat. Do not stir it once you start heating it. You can swirl the pan around a few times during the process, to make sure it doesn’t burn. Once it boils it will take about 7 to 10 minutes, but don’t walk away. Keep checking on it. Once it thickens slightly, changes color and darkens, turn the stove off. Work close to the stove so you can keep the hot sugar from hardening too quickly. Pour a little topping over each custard. If you pour too much it will be a very hard, thick topping. Aim to just barely cover the custard so you end up with a thin, crispy topping.
