Licia Bobesha Recipes Keto Crème Brûlée Recipe

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 most recently have a little time, I was surfing on the internet the other day. Trying to get fresh, exciting thoughts, inspiring recipes that I have never tasted before, to delight my family with. Hunting for quite some time unfortunately couldn’t find too many interesting stuff. Right before I thought to give up on it, I came across this fabulous and simple treat by luck at Suncakemom. It seemed so scrumptious on its photos, it called for rapid action.

It was not difficult to imagine just how it is created, its taste and just how much boyfriend is going to like it. Mind you, it is rather simple to delight the guy when it comes to puddings. Yes, I’m a blessed one. Or possibly he is.Anyhow, I got into the webpage and followed the simple instuctions which were accompanied by superb images of the operation. It just makes life much simpler. I could suppose it is a slight inconvenience to shoot pics in the midst of baking in the kitchen as you will often have sticky hands thus i really appreciate the time and effort she put in to make this blogpost .

That being said I am empowered presenting my own, personal recipe in a similar way. Thanks for the concept.

I was fine tuning the main recipe to make it for the taste of my family. I must say that it was an incredible success. They loved the flavour, the overall look and loved having a sweet like this in the middle of a stressful week. They basically asked for even more, a lot more. Thus the next occasion I’m not going to commit the same miscalculation. I’m gonna double the quantity .

This Keto Creme Brulee recipe was first appeared on 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.

Leave a Reply