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 currently have some time, I was looking on the internet the other day. Trying to get new, exciting tips, inspirational dishes that We have never used before, to impress my loved ones with. Hunting for a while yet couldn’t come across any interesting stuff. Right before I wanted to give up on it, I stumbled on this tempting and simple dessert simply by chance. The dessert seemed so yummy on its pic, it called for rapid actions.

It was not so difficult to imagine how it is made, how it tastes and just how much my husband is going to enjoy it. Actually, it is very simple to impress him when it comes to treats. Yes, I am a lucky one. Or possibly he is.Anyhow, I got into the webpage: Suncakemom and simply followed the simple instuctions which were combined with wonderful images of the process. It really makes life rather easy. I could suppose it’s a slight effort to take pics down the middle of cooking in the kitchen because you ordinarily have gross hands and so i genuinely appreciate the time and effort she devote to make this post and recipe easily implemented.

That being said I’m encouraged presenting my personal formulas in a similar way. Appreciate your the concept.

I was fine tuning the initial mixture create it for the taste of my family. I’ve got to say it was a great outcome. They loved the flavour, the thickness and loved having a sweet like this in the middle of a hectic workweek. They quite simply wanted even more, more and more. So the next occasion I’m not going to make the same miscalculation. I’m going to twin the volume .

Thanks for SunCakeMom who made the Keto Creme Brulee recipe a reaility

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.