Hazelnut Creme Brulee Dessert For Two

Hazelnut creme brulee is a sophisticated dessert for two. This easy recipe is the perfect ending to a romantic dinner.

📝 Ingredients

• 1 cup heavy cream
• 3 large egg yolks
• 2 tbsp low carb sugar ((or Swerve Granular) (sugar, for non low carbers))
• 1 pinch salt
• 1/4 tsp hazelnut extract
• 2 tbsp spiced rum, brandy, or bourbon
• 4 tsp Low carb brown sugar ((Sukrin Melis or Swerve Confectioners) (use raw sugar if not low carb))

👨‍🍳 Instructions

1. 1--- Preparation: ---
2. 2Preheat oven to 350 degrees and place rack to the middle position. Heat water in a tea kettle until hot, not boiling. Find a pan large enough to fit 2, 6-oz ramekins and deep enough to add water half way up the sides of the ramekins.
3. 3--- Method: ---
4. 4Add the yolks and sweetener to a small bowl. Beat well with a fork to completely break up the yolks. Remove any large chalazae.
5. 5Pour the heavy cream into a small pot, placing it over medium heat. Stir occasionally with a whisk, until bubbles form around the edge of the pot and the cream steams. Turn off the heat and begin pouring the egg yolk into the hot cream mixture - very slowly, in a thin stream, while quickly whisking all the while. Whisk in the spiced rum (brandy, bourbon) and hazelnut extract.
6. 6--- Bake: ---
7. 7Divide the creme brulee mixture evenly between the ramekins. Place the ramekins into the pan and fill the pan with hot water (not boiling) half-way up the sides of the ramekins. Carefully place the pan into the oven and bake for 30 minutes or until the very center of the creme brulee is just set. (It may still be just a tiny bit wiggly in the center depending on the shape of your ramekin.0
8. 8Cool the hazelnut creme brulee in the water bath for 30 minutes before removing to a rack to cool completely. Cover with plastic wrap and refrigerate at least 4 hours, but overnight is better.
9. 9--- Serve: ---
10. 10Before serving, sprinkle 1 teaspoon sweetener or over the top of each creme brulee. Melt the sweetener with a culinary torch until it caramelizes, turning brown. Alternately, add a dollop of whipped cream to the top. Serve.