Creme Brulee - Low Carb

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put a kettle of water on to boil and get out 6 ramekins.
  • Preheat oven to 325 with rack on lowest level.
  • In a medium saucepan, bring the creams and sweetener to a near boil over medium heat, stirring occasionally.
  • While that heats, stir, don't whisk, the egg yolks in a large mixing bowl until evenly mixed.
  • Remove the creams from the heat and cool briefly.
  • Stir 1/4 c of warm cream into egg yolks, stirring until evenly mixed so eggs do not scramble.
  • Add several more small batches of cream, stirring to mix.
  • Gradually add rest of cream to egg mixture, stirring thoroughly.
  • Stir in vanilla extract.
  • Strain the mixture into a large pitcher.
  • Fill each ramekin 3/4 full.
  • Place each ramekin into a large roasting pan or shallow casserole.
  • Place in the oven.
  • Carefully pour boiling water in the roasting pan so that water comes half way up the sides of the ramekins.
  • Loosely cover with a sheet of tented foil.
  • Bake for 40-50 minutes.
  • When done, the custard will be slightly wiggly and loose in the center, but not wet.
  • Transfer to a rack.
  • Cool to room temperature.
  • Cover with plastic wrap and refrigerate overnight.
  • Carmelize the brown sugar on the top of each ramekin.
  • This can be done with a kitchen torch or under the broiler.
  • If using the broiler, surround the ramekins with ice to protect the custard from the heat.
  • Serve at once.
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