Imagine cracking through a perfectly caramelized sugar crust to reveal a silky-smooth custard beneath - all without derailing your low-carb lifestyle! This French classic has been reimagined for health-conscious dessert lovers, proving that you can have your creme brulee and eat it too. Get ready to discover a dessert so luxurious, you won't believe it's low-carb friendly.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- ¼ cup erythritol or other low-carb sweetener
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 2 tablespoons brown sugar (for topping)
Instructions
- Preheat the oven to 300°F (150°C). Prepare a large baking dish with a water bath by placing 4 ramekins inside and filling the outer dish with hot water about halfway up the sides of the ramekins.
- In a medium saucepan, combine heavy cream and erythritol. Heat over medium heat, stirring continuously until the sweetener completely dissolves. Do not allow the mixture to boil; remove from heat just before it reaches a simmer.
- In a separate large mixing bowl, whisk egg yolks until smooth and pale. Slowly pour the warm cream mixture into the egg yolks while continuously whisking to prevent the eggs from scrambling.
- Add vanilla extract to the mixture and stir gently to combine. Strain the custard through a fine-mesh sieve to ensure a smooth texture.
- Carefully pour the custard mixture evenly into the prepared ramekins. Place the baking dish with ramekins into the preheated oven.
- Bake for 25-30 minutes, or until the custards are set but still slightly jiggly in the center. The edges should be firm, but the middle should have a gentle wobble when shaken.
- Remove ramekins from the water bath and allow to cool at room temperature for 15-20 minutes. Then refrigerate for at least 2 hours or overnight to completely chill and set.
- Before serving, sprinkle a thin, even layer of brown sugar on top of each chilled custard. Use a kitchen torch to caramelize the sugar until it turns golden brown and creates a crisp top. If you don't have a torch, place ramekins under the broiler for 2-3 minutes, watching carefully to prevent burning.
- Let the caramelized sugar cool and harden for 1-2 minutes before serving. Serve immediately and enjoy your low-carb creme brulee.
Tips
- Temperature is key: Use a water bath to ensure gentle, even cooking and prevent your custard from cracking or becoming rubbery.
- Sweetener swap: Erythritol works perfectly as a low-carb alternative to sugar, providing sweetness without the carbs.
- Torch technique: For the ultimate caramelized top, move your kitchen torch constantly to avoid burning the sugar. If you don't have a torch, the broiler method works just as well - just watch it like a hawk!
- Chilling matters: Allow ample time for chilling - at least 2 hours or overnight - to ensure the perfect custard consistency.
- Straining is essential: Always strain your custard mixture to achieve that ultra-smooth, restaurant-quality texture.Pro tip: This dessert can be prepared a day in advance, making it perfect for entertaining or meal prep!
Nutrition Facts
Calories: 497kcal
Carbohydrates: g
Protein: 5g
Fat: 49g
Saturated Fat: g
Cholesterol: 360mg
