Low Carb Crème Brulee

The first thing you should know about Low Carb Crème Brulee is that it’s not hard to make. This recipe is a decadent treat for your sweet tooth. You can make it ahead of time with minimum of effort and still have all your guests excited.

Creme Brulee

8 egg yolks

½ cup erythritol or xylitol

2 cups heavy cream (whipping cream)

1/2 tsp vanilla extract

½ tsp palm sugar for top of each dessert

Preheat the oven to 250 degrees F. Bake 1 hour

Add the erythritol to a Magic Bullet or Food Processor and pulse to achieve a powder consistency.

Whisk together the egg yolks, powdered erythritol.

Heat the cream until almost simmering.

Slowly add the cream one tablespoon at a time, whisking constantly. This will temper the eggs so the eggs don’t scramble.

Use a fine mesh sieve and strain the custard mixture to remove any small clumps, add vanilla.

Place ramekins in a baking dish, place in oven to warm up the dishes. Remove dishes from oven.

Pour the custard into eight ramekins dishes.

Pour enough boiling water in the pan to reach halfway up the sides of the ramekins.

Bake for 1 hour until the custard sets. Do not over bake; it should be a little soft in the center.

Cool in the refrigerator to set (at least 4 hours).

Before serving, sprinkle coconut palm sugar on top of each custard. Caramelize with a blow-torch or place under the broiler for 2-3 minutes.

Makes 8 servings

Yield: 2 net carbs per serving