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 was looking on the internet last week. Trying to get new, exciting thoughts, inspiring recipes that I’ve never tasted before, to astonish my family with. Looking for a while unfortunately could not find any interesting things. Just before I wanted to give up on it, I ran across this delightful and easy treat by accident over Suncakemom. The dessert seemed so delicious on its snapshot, it required rapid action.
It had been easy to imagine how it’s created, its taste and how much my hubby might love it. Actually, it is extremely easy to delight the man when it comes to desserts. Yes, I am a blessed one. Or possibly he is.Anyhow, I went to the website and simply followed the comprehensive instuctions that had been combined with impressive photographs of the task. It really makes life rather easy. I can suppose it is a slight hassle to shoot photographs in the middle of cooking in the kitchen as you ordinarily have sticky hands thus i genuinely appreciate the hard work she devote for making this post and recipe easily implemented.
Having said that I’m empowered presenting my very own recipe similarly. Appreciate your the idea.
I was fine tuning the main recipe create it for the taste of my family. I’ve got to tell you that it was a great outcome. They loved the flavor, the structure and loved getting a delicacy like this in the midst of a lively week. They quite simply requested lots more, more and more. Hence the next time I’m not going to make the same mistake. I am going to twin the volume to get them happy.
You can find the original Keto Creme Brulee recipe and more at 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.