Low Carb Crème Brulee
You can make a low carb version of Crème Brulee.
This recipe reinvents the Caramelized top coating similar to regular Creme Brulee.
The Custard is very creamy and oh so delicious!
You could also skip the caramelized top and simply add fresh berries if you prefer. Either way you serve it, you will love this dessert for your low carb eating plan.
LOW CARB CREME BRULEE
- 7 Egg Yolks
- 2 Cups Heavy Cream
- 1/3 Cup-plus 3 Tablespoons Stevia In The Raw
- 1 Teaspoon Vanilla
- 1 Tablespoon Brown Sugar
1. Preheat oven to 325 degrees.
2. In a large mixing bowl whisk the Egg Yolks with 1/3 Cup Stevia In The Raw until well combined.
3. Next whisk in the Vanilla then slowly whisk in the Heavy Cream.
4. Pour the Custard mixture into four- 6 oz. ceramic baking ramekins and set them in a 9 x 13 baking dish. (make sure the ramekins you use are heat proof and can handle the heat from the oven and broiler)
5. Add hot or boiling water into the pan until it is about half the height of the ramekins.
- A tip here is to set the pan in the oven, THEN pour the water into the pan, that way you won’t spill the water when moving the pan. You also need to be careful not to splash any water into the Custard or you can compromise the dish.
6. Bake the Custard for 25-45 minutes. All ovens cook differently so check at 25 minutes. You are looking for the top to be light golden brown and the sides to be set. The center should be jiggly but not runny.
7. When Custard is done, remove the ramekins from the water bath and allow to cool completely.
8. When Custard is completely cool, cover each ramekin with plastic wrap and refrigerate for about 4 hours.
9. Time to create the carmelized top coating before serving. In a small bowl stir together the 3 Tablespoons of Stevia In The Raw and the Brown Sugar. We are adding a small amount of Brown Sugar because the Stevia typically doesn’t brown and caramelize like regular sugar.
10. Remove the plastic wrap from the ramekins and sprinkle 1 Tablespoon of the Stevia Brown Sugar mix on top of the Custard in each ramekin. Pat it down lightly with your hand as you see here.
10. Turn your oven setting to broil. Set the ramekins on a baking tray to align them with your broiler. Stay close to the oven for this process it only takes moments to caramelize the Stevia/Brown Sugar mixture. Pop the tray under the broiler and keep a close eye on the browning process. You want the Stevia mixture to be close to dark brown. Once you see this color remove the tray immediately or the Stevia will burn. The caramelized top will look slightly different than a regular full sugar Crème Brulee dish. I don’t know about you, but I am okay with that. At least I am indulging in a tasty dessert and not overloading on carbs.
11. Allow the Crème Brulee to cool for about 10 minutes before serving. Traditionally Crème Brulee is served at room temperature.
Recipe by: Hot Dish Homemaker