• On Nov, 21, 2019
•  lady
•  Recipes

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 most recently have some time, I had been searching on the web the other day. Trying to get fresh, stirring ideas, inspirational dishes that I have never used before, to treat my family with. Looking for a long time but could not discover too many interesting things. Just before I thought to give up on it, I ran across this delicious and simple dessert simply by chance on Suncakemom. The dessert looked so mouth-watering on its pic, it required quick action.

It was not difficult to imagine the way it is created, its taste and how much my husband will probably like it. Mind you, it is extremely simple to keep happy him in terms of puddings. Anyway, I went to the website and used the step by step instuctions that were accompanied by impressive photographs of the procedure. It just makes life much easier. I could suppose it is a slight hassle to shoot snap shots in the middle of baking in the kitchen because you normally have gross hands so I really appreciate the effort and time she placed in to build this blogpost and recipe conveniently implemented.

Having said that I’m inspired to present my very own recipes in a similar way. Thanks for the concept.

I had been fine tuning the initial formula create it for the taste of my family. I must tell you it had been a terrific success. They prized the taste, the consistency and enjoyed having a treat like this in the middle of a busy week. They quite simply wanted even more, more and more. Thus next time I’m not going to make the same mistake. I am going to twin the amount to get them delighted.

You can find more Keto Creme Brulee recipes 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.