Caramel Creme Brulee
This makes a total of 2 servings of Caramel Creme Brulee. Each serving comes out to be 314 Calories, 31.74ts, 2.57 Net Carbs, and 4.45g Protein.
Ingredients
- ¾ cup erythritol
- 1 teaspoon butter
- 2 tablespoon water
- ½ cup heavy cream
- 1 teaspoon vanilla
- 2 large egg yolks
- Some boiling water
Instructions
The Caramel
- In a deep pot, heat up 1/3 of the erythritol on medium, stirring frequently.
- Stir in the water. Note that it will start frothing and rising - that’s why we need a deep pot.
- Add in the butter. You will notice that the color of the erythritol turns darker and changes into a nice caramel.
- Once the caramel turns a nice amber color, take it off the heat.
- Evenly spoon the caramel into the ramekins. Set aside and let it harden.
The Creme Brulee
- In a bowl, mix the egg yolks and 1/3 of the erythritol.
- In a separate bowl, mix the heavy cream and vanilla.
- Slowly whisk the heavy cream into the egg yolks.
- Pour your cream mixture into the ramekins.
- Place them in a deep casserole dish or roasting pan.
- Fill the outer dish up with boiling water…but don’t get any in the ramekins!
- Bake at 350F for 45 minutes. When it’s done, you’ll notice the custard is firm on the outside and a little jiggly in the center.
- Allow to cool.
- Spoon the rest of the erythritol onto each custard.
- Using a torch (or broiler) slowly caramelize the sugar substitute.
- Let it cool and harden, then enjoy!