How to make Crème Brûlée: Low Carb & Keto
Learn how to make Crème Brûlée in your kitchen. This keto-friendly and low-carb recipe uses just four ingredients to produce a delectable custard dessert with a crunchy caramelized surface. Serve it in ramekins to enjoy with your partner after an evening out or as a delightful treat for family and friends.Nutritional Information*Serving: 1 ramekin Carbs: 4g Fibre: 0g Net Carbs: 4g
Ingredients
- 1½ cups Whipping Cream 35% milk fat
- 3 Egg Yolks
- 4 tbsp Monk Fruit or your choice of sweetener
- 1 tsp Vanilla Extract
- Hot Water for water bath
- 3 tsp Monk Fruit for caramelized shell
Instructions
Preheat oven and set up the ramekins:
- Preheat your oven to 325°F (160°), set 6 (4oz) ramekins in a baking dish, boil water in a kettle, and let it sit while you prepare the creme brulee.
Prepare the egg mixture:
- Beat the egg yolks, sweetener, and vanilla extract together in a medium-sized bowl, preferably with a spout like a measuring jug.
Warm the cream:
- Gently heat the whipping cream in a small saucepan over medium heat, leaving it uncovered until bubbles form on the surface.
- Alternatively, you can warm the cream in a 2-cup microwave-safe measuring cup for 2 to 3 minutes, stirring every minute until it starts to bubble.
Mix the cream and egg mixture:
- Remove the cream from the heat and let it sit on the counter to rest for 30 seconds, allowing the hot bubbles to settle.
- Slowly drizzle the warm cream into the egg mixture, stirring continuously to prevent lumps from forming. This is the custard base.
- If lumps form, strain the mixture into a large measuring jug or spouted vessel for easy pouring into ramekins.
Fill the ramekins:
- Pour the prepared custard evenly into the ramekins. Fill the ramekins halfway first, then top them all up to the same level.
Prepare the Water Bath/Bain-marie:
- Pour the hot water from the kettle into the baking dish around the ramekins and stop when it reaches halfway up their sides. This ensures the egg and cream are cooked together evenly into a silky spoonable texture and prevents a sweet scrambled result.
Bake and cool:
- Place the baking dish carefully in the oven on the middle shelf and bake for 30 minutes. The custard will be ready when the centres jiggle a little and the sides are dry and firm.
- Remove the baking dish from the oven, and let the ramekins cool in the water bath for 10 minutes.
- Transfer the brulees to a wire rack to cool down further, then chill them in the fridge until it’s time to caramelize the tops.
How to Caramelize Creme Brulee
Kitchen Torch:
- Sprinkle ½ tsp sweetener over the tops of the custard base and use a culinary torch to caramelize the sweetener. Move the torch around the tops continuously to char the sweeteners evenly. This is best done in a ventilated room.
Oven broiler:
- Sprinkle ½ tsp sweetener over the tops of the custard base. Place the ramekins on a baking tray 5 inches under a broiler on low heat. Caramelize for about 40 seconds until the sweetener begins to caramelize. Keep an eye on them as the tops burn quickly. Switch off the broiler and let the ramekins sit under the heat until the sweetener has caramelized.
- Cool the Creme Brulees on a wire rack, then transfer them to the fridge.
Notes
Storage and Freezing
- To Store: Transfer the chilled creme brulee (with or without the caramelized surface) into a covered container and refrigerate for 4-5 days. To freeze: Bake the custard base as directed in the ramekins, then when they are chilled, place them in an airtight freezable container, covered for up to one month. To thaw: Remove the creme brulees from the freezer, refrigerate them overnight, and then caramelize them when you want to enjoy them.
Helpful tips to make the best sugar-free Crème Brûlée
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- I find it easier to beat the eggs in a large measuring jug. Once the cream is mixed in, it’s easier to pour the custard base into the ramekins.
- Beating the egg, sweetener, and vanilla extract until they are smooth and fluid helps prevent lumps when you slowly add the warm cream.
- Continuously whisk the egg mixture as you drizzle in the cream to ensure the custard becomes silky and even.
- The water bath method, often referred to as Bairn-Marie, is essential for creating delectable crème brûlées, and a keto version like this recipe is no different.
- The caramelized sugary top does not require much sweetener for it to caramelize; just a light layer is sufficient to achieve that crispy finish. Otherwise, the crème brûlée might be overly sweet for some.
- Utilizing a kitchen torch or placing the ramekins beneath a broiler helps caramelize the sweetener, creating a hard-shelled topping.