Keto Creme Brulee

Ingredients

• 2 cups Heavy Cream
• 1/4 cup Unsweetened Almond Milk
• 1 Vanilla Pod
• 5 large Egg Yolks
• 1/3 cup Granulated Sweetener
• 4 tablespoons Golden Crystal Sweetener
• 1 Water Spray

Instructions

1. 1

   Preheat oven to 350°F (180°C). Prepare four oven-safe 3-inch-deep ramekins (7.5 cm).

2. 2

   In a medium saucepan, add the heavy cream and almond milk.

3. 3

   Open a vanilla pod lengthwise and scrape the vanilla seeds using the tip of a sharp knife. Release the small vanilla seeds into the milk and the vanilla pod shells as well. Set it aside.

4. 4

   Separate the egg yolks and egg whites into two different bowls. Place the egg yolks in a large mixing bowl. Set the egg whites aside in the fridge in an airtight container to use in another recipe like my keto macaroon recipe.

5. 5

   Beat egg yolks and erythritol together using a hand beater until the color is light and pale – it takes about 1 minute on high speed to get a light yellow fluffy texture. Set aside at room temperature.

6. 6

   Now bring the pan with cream/milk to medium heat and heat until it almost boils and bubbles form on the sides of the saucepan.

7. 7

   Remove from heat, discard the vanilla pods, then slowly pour the hot cream/milk onto the beaten egg yolks, whisking with a wire whisk as you add the hot liquid.

8. 8

   When all the liquid has been added, light foam forms on top of the liquid. Use a spoon or small sieve to remove the foam sitting on top and discard. You will remove about 1/3 cup foam, and that’s what you want. Set aside while preparing the ramekins.

9. 9

   Pour hot water from the tap into a 9 inches baking pan – the water should be about 1.5 cm (0.08 inches) heigh, then place the 4 empty ramekins in the pan.

10. 10

    Stir the Crème Brulee mixture again gently with a wooden spoon and pour the hot cream into the 4 ramekins.

11. 11

    Fill each ramekin with the hot cream, using a spoon or measuring cup is easier to do so. Fill up to the top of each ramekin.

12. 12

    Bake for 30-35 minutes or until the mixture is still jiggly in the center but set. Don’t overbake, or they get too firm.

13. 13

    Remove the ramekin with mitten from the pan filled with water.

14. 14

    Cool on a wooden board for 10 minutes, then transfer in the fridge to cool overnight.

15. 15

    --- Serving ---

16. 16

    Just before serving, spray water on top of each Crème Brulee, dust a bit of golden erythritol, and use a blow torch to caramelize it, holding the flame just above the erythritol moving around the top of the ramekin in a circular motion to burn the top evenly. You can also set the oven on broil mode and place the Crème Brulee on the top rack of the oven to broil for 2-4 minutes until the top melts.

17. 17

    Cool down in the fridge to set the caramel crust on top.

18. 18

    --- Storage ---

19. 19

    Store in the fridge for up to 2 days, wrap the top of each ramekin with plastic wrap to seal them.