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 browsing on the web the other day. Trying to find fresh, fascinating ideas, inspiring meals that We have never tasted before, to impress my loved ones with. Looking for a while but couldn’t come across too many interesting stuff. Right before I thought to give up on it, I came across this delightful and easy treat simply by luck at Suncakemom. It looked so yummy on its photo, it called for instant actions.

It had been not so difficult to imagine the way it is made, its taste and how much my husband is going to like it. Actually, it is extremely simple to delight him when it comes to treats. Anyway, I went to the site and followed the comprehensive instuctions that have been coupled with great snap shots of the process. It just makes life rather easy. I could imagine that it’s a bit of a hassle to shoot photographs in the middle of cooking in the kitchen as you will often have gross hands and so i pretty appreciate the time and effort she put in to make this blogpost .

With that in mind I’m encouraged presenting my very own formulas similarly. Many thanks for the concept.

I had been tweaking the initial formula to make it for the taste of my family. I’ve got to say it was an incredible outcome. They prized the flavour, the thickness and enjoyed having a treat like this in the midst of a hectic workweek. They basically wanted lots more, more and more. Hence the next occasion I’m not going to commit the same mistake. I am going to multiply the volume .

The origanal 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.

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