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I love this ‘Low-Carb’ Keto Crème Brûlée. For the most part because Crème Brûlée is such a classic. Moreover, it’s is always a crowd pleaser that doesn’t take a huge amount of effort. Ironic, because many people find it daunting to try and make, but when you do, you realize it really is quite simple. Indeed, the only thing you need, is the time required is for the time it takes to bake, and then chill in the refrigerator.
Making the custard only takes 20-25 minutes, including the time for the vanilla to steep in the cream. Once the custard is complete, you pour the custard into individual ramekins. Then, you place them in a baking dish with water, and bake them in the oven. The water bath prevents them from drying and cracking, so this is an important step not to miss. When they come out of the oven, they should be a nice yellow with a slight browning on the side and a tiny bit wiggly in the centre.
The fun part happens, once they’ve had a chance to chill for a few hours in the fridge. Using a kitchen torch to brown & caramelize the top can take a little practice but that really is the hardest part but it’s also the most fun. I do like to line the surface I am using with foil though, so I don’t torch my counter while I get into the torching process.
Using a small kitchen butane torch to caramelize the top is the best. Mostly because it gives much better control over the heat and can be much faster if you have several guests to serve. Also, they aren’t very expensive. Alternatively you can use the broiler in your oven, but you have to watch it very carefully, and be careful, as the heat can be very uneven under some broilers.
To me, Crème Brûlée shines with good quality vanilla. In the recipe, I opted for my own homemade vanilla bean paste (link to come). You can use extract by substituting the same amount of paste for extract. You can also purchase Vanilla Bean Paste if you don’t have time to make your own. If you are buying the paste, make sure it has “no added sugar”, as some do. If you are using a vanilla bean, split it lengthwise and scrape out the seeds and add them along with the scraped pod to the cream mixture as it simmers and steeps.
I don’t use Allulose for browning the tops of crÈme Brûlée. Because, Even when you torch or broil it at high heat, it won’t get crispy. So, for the top, I use another sweetener.
Finally, I always get asked, why aren’t you using the same sweetener on the top for browning as you did in the custard. It’s a great question that deserves some attention. I used Allulose for the custard since there are no worries of crystalizing if you are making them ahead and keeping them in the fridge overnight.
You can use Lakanto or another sweetener instead of Allulose if you wish. More importantly, I don’t generally use Allulose for browning the top. Instead, I prefer Swerve or other sweeteners. This is because Allulose tends to gum when it is broiled or torched at high heat, rather than getting crispy. Regardless of what sweetener you choose, the final product is always much enjoyed, and such a treat knowing none of the sweetness will actually impact your waistline or blood sugar.
The recipe for my ‘Low-Carb’ Keto Crème Brûlée is below. Let me know what you think of it & post a picture of yours!
Hope you enjoy this as much I do.
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