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 recently have some time, I was surfing on the web a few days ago. Looking for new, fascinating thoughts, inspiring meals that We have never used before, to treat my loved ones with. Searching for quite some time but couldn’t discover lots of interesting stuff. Right before I wanted to give up on it, I discovered this tempting and simple dessert by chance. The dessert seemed so fabulous on its photo, that required urgent action.
It had been simple enough to imagine the way it is created, how it tastes and just how much my husband will want it. Actually, it is very easy to delight the man in terms of treats. Anyways, I went to the webpage: Suncakemom and used the step-by-step instuctions which were coupled with impressive images of the method. It just makes life quite easy. I could suppose it is a slight hassle to shoot photos down the middle of cooking in the kitchen as you may typically have sticky hands so I pretty appreciate the hard work she put in to make this post .
With that said I am empowered presenting my very own formulas in a similar fashion. Appreciate your the thought.
I was fine tuning the main recipe create it for the taste of my loved ones. Need to say it was an awesome success. They enjoyed the taste, the structure and loved having a treat such as this during a busy week. They basically asked for lots more, a lot more. Hence the next occasion I am not going to commit the same miscalculation. I am likely to twin the volume .
For more Keto Creme Brulee recipes check out 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.