Keto Crème Brûlée Recipe
Preparing keto Crème brûlée is as easy as swapping the sugar with our favorite sweetener. Delicious baked vanilla custard that can be easily loved!
As I currently have a little time, I had been looking on the web last week. Trying to get new, challenging ideas, inspiring dishes that I’ve never tried before, to treat my family with. Searching for a while unfortunately couldn’t discover too many interesting stuff. Right before I thought to give up on it, I stumbled on this scrumptious and easy dessert by chance. It seemed so yummy on its photo, that called for fast actions.
It was not difficult to imagine how it’s created, its taste and how much my hubby will enjoy it. Actually, it is quite easy to delight him when it comes to treats. Anyway, I went to the blog: Suncakemom and followed the precise instuctions that were accompanied by great pics of the task. It really makes life quite easy. I can imagine that it is a slight hassle to take pics in the midst of baking in the kitchen as you may typically have sticky hands thus i highly appreciate the commitment she devote for making this blogpost .
That being said I am inspired presenting my own recipes in a similar way. Thanks for the idea.
I was tweaking the original formula create it for the taste of my loved ones. I have to tell you that it was an awesome success. They loved the flavor, the thickness and enjoyed getting a delicacy such as this in the middle of a lively workweek. They basically wanted lots more, a lot more. So the next time I am not going to make the same mistake. I’m gonna twin the volume to get them delighted.
The Keto Creme Brulee recipe is from SunCakeMom
Preheat oven to 300°F / 150°C . Put ramekins in a deep tin or tray.
Separate egg yolks from whites. Keep whites in the fridge to use them for other desserts like Floating islands or freeze them to use it for other meals like Egg drop soup.
Whisk egg yolks in a mixing bowl until becomes light yellow and fluffy.
Pour heavy cream into a medium size saucepan with the erythritol and the vanilla essence and put it on the cooktop.
Turn cooktop to medium heat and bring the cream almost to boil when seeing bubbles on top, take it off the heat.
Pour hot cream into the mixing bowl with the beaten egg yolks whilst still whisking the mixture.
Pour hot water into the deep tin/tray where the ramekins are.
Pour the hot cream into the ramekins right up to the top. Use a spoon with the last drops to make it easier.
Put tray in the oven and bake it until the sides set but the middle still jiggles. This should happen when the center internal temperature reaches 170-175°F (77-79°C) in about 20-30 minutes depending on oven.
The top shouldn’t be brown by any means. If we get a brown top that means we have overcooked the creme just like with cheesecake.
Take them out of the oven and let them cool down to room temperature before putting ramekins in the fridge.
Leave them in the fridge at least 4 hours or even better overnight.
Sugar filled variation include a caramelized sugar on top that we simply skip now and serve the Keto Crème brûlée with cinnamon on top.
