keto

creme brulee

 

Yield: 6 medium servings

Serving Size: 6oz (3/4 cup)

 

 

 

INGREDIENTS:

  • 4 cups (945ml) unsweetened heavy whipping cream

  • 1/2 cup (78g) keto bulk sweetener (powdered erythritol, Swerve, allulose, tagatose, etc.)

  • 1/4 tsp liquid stevia

  • 8 large (32g each) egg yolks (always go with free-range / pastured eggs, "cage-free" is not the same!)

  • 1 Tbsp vanilla extract 

Caramel Topping:

  • 1/4 cups (33g) tagatose or allulose

 

 

 

 

DON'T HAVE A KITCHEN TORCH?:
You can get yourself an inexpensive little one here: https://amzn.to/2CSGQH6

OR you can just use the broil setting on your oven and put these babies in there on the very top rack as close to the heating element as you can get them, then watch them LIKE A HAWK because they will burn quickly.

 

KETO SWEETENERS OUTSIDE OF USA:

As of 2018 it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below!

 

 


INGREDIENT SOURCING:
Allulose: https://amzn.to/2sFH3YH 
Tagatose: https://www.iherb.com/pr/NuNaturals-Sweet-Health-Tagatose-1-lb-454-g/46825

Powdered Erythritol: https://amzn.to/2JnVpnE

Vanilla Extract: https://amzn.to/2JMfPJs

Liquid Stevia: http://amzn.to/2GD9V8k

 


EQUIPMENT USED:
Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z
Oven-safe Ramekins: https://amzn.to/2RBxAPy

Metal Cooling Rack: https://amzn.to/2JoaipO

Kitchen Torch: https://amzn.to/2CSGQH6

 

 

 

 

 

Directions:
1. Combine all ingredients together until the sweetener has dissolved, then strain out any egg yolk membrane bits and divide up the custard between 6 oven-safe ramekins. Bake these in a water bath in an oven set to 300F / 150C for about 35 minutes. Let cool to room temperature, then chill in the fridge for at LEAST 4 hours.

2. Once chilled, sprinkle the last 1/4 cup allulose evenly over top the custards, then use either a kitchen torch or the broil setting on your oven to caramelize the sweetener. Let cool for 5-10 minutes to let the sweetener harden, then serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

Become a TPH Patron and get special perks here:  https://www.patreon.com/tphketodesserts

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