YUM. That’s all I have to say about this recipe.. cause it is DELISH. and who knew that creme brûlée was so easy to make?
The only downside to this recipe is that you will have to use sugar for the crust because sweeteners don’t caramelize. But I only used 1 tsp-ish so thats max 4 carbs.
What you’ll need:
First thing to do is separate your eggs. Throw aside the whites because you won’t need them.
In a separate, clean bowl. Mix together your sugar substitute, cream and vanilla. Stir until the sugar sub has melted.
Beat your eggs with a whisk, then slowly add your cream mix into the yolks as you whisk.
Once your mix is one colour, you’re ready to do. Pour it into 3 ramekins. Place the ramekins on a casserole dish. Pour boiling water into the dish until it covers the custard. MAKE SURE YOU DO NOT GET WATER INTO THE RAMEKIN.
Bake at 350 for 30-40 minutes. It’ll be done once the custard is firm on the outside but jiggly in the centre. Let it cool.
Top your ramekins with the erythritol and using a torch to caramelize them.
VOILA. Put them in the fridge until serving!
Nutritional Information (/3)
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