
Keto Low Carb Creme Brulee:
INGREDIENTS
- 2 cup Heavy cream
- 6 large Egg yolks
- 1/4 cup Erythritol *
- 1/4 tsp Vanilla bean powder
- 1 tbsp Brandy
- Powdered erythritol (optional - for topping)
- Whipped cream (optional - for topping)
INSTRUCTIONS
- Preparation
- Preheat oven to 350 degrees and place rack to the middle position. Heat water in a tea kettle until hot, but not boiling. Find a pan large enough to fit the 4 ramekins and deep enough to add water halfway up the sides of the ramekins.
Method
- Add the yolks and 1 tablespoon of the granulated sweetener to a medium bowl. Beat well to completely break up the yolks. Remove any chalazae that remain.
- Pour the heavy cream into a small pot and add the remaining erythritol and vanilla bean powder (if using extract, add later). Place the pot over medium heat and heat, stirring occasionally with a whisk, until bubbles begin to simmer around the edge of the pot. Turn off the heat and being pouring the egg yolk into the hot cream mixture – very slowly in a thin stream, while quickly whisking all the while. Whisk in the brandy (and add the vanilla extract if you are using that instead.)
Bake
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