Creme brulee, or as the french say, crème brûlée, is a dish that sounds fancy and expensive and turns out to be very simple and easy to make. Though we love french cuisine we try not to explore it too much, mostly because we’re afraid of pronouncing things incorrectly, but this recipe is very much worth it. Keep reading to find out why!
The creamiest dish ever to be created, creme brulee is an explosion of texture and flavor that will have you on your knees praying to french god the second you taste it. The best thing about it? You can make it with ingredients that you most definitely have in your kitchen right now.
Let’s make some creme brulee!
Keto Crème Brûlée
- 6 egg yolks
- 2 cups heavy cream
- ¼ cup erythritol, or any keto-friendly sweetener
- ¼ teaspoon vanilla bean powder
- Whipped cream, sugarless
- Swerve, for topping
How to make
- Preheat oven to 300ºF.
- Have some boiled water ready to use to make a water bath.
- In a bowl, beat the eggs with 1 tablespoon of erythritol. Whisk until well combined.
- In a saucepan over medium heat, pour the heavy cream, the remaining erythritol and vanilla bean powder. Heat until small bubbles begin to appear around the edges. Do not boil!
- Remove the heavy cream from the heat and slowly pour in, while whisking, the eggs mixture. Pour the mixture into the ramekins
- Cover a baking pan (large enough that it can fit the 4 ramekins) with the heated water. The water should cover halfway up the sides of the ramekins.
- Carefully place the pan in the oven and bake for 40 minutes, or until the custard is barely jiggly.
- Allow the crème brûlée to cool completely, then place (covered) in the fridge until set; this could take a couple of hours, or you could refrigerate overnight.
- Once ready to serve, sprinkle sweetener over the top of each crème brûlée and caramelize using a kitchen torch.