Getting in the holiday spirit with these candy cane creme brulees! Super yummy custard with a hint of peppermint and a nice hard sugar substitute crust. I liked to sprinkle a crushed sugar free candy cane on top or you can caramelize the candy cane!
So because I moved earlier this year, I didn’t have torch. That means I had to broil it – but my stove doesn’t have a broiler? So I had to use what I had available. You could definitely get yours a little bit browner and caramelized than mine.
As for the sugar free candy canes – you can find a TON of those online! Or (similar to me) you could crush up sugar free peppermint hard candies.
My first cookbook is out now! Buy it on Amazon!
Getting in the holiday spirit with these candy cane creme brulees! Super yummy custard with a hint of peppermint and a nice hard sugar substitute crust.
- 3 egg yolks
- 1/4 cup (50g) sugar substitute (I used erythritol)
- 1 cup (236ml) heavy cream
- 1 tsp vanilla
- 1/2 tsp peppermint extract
- 4 mini sugar free candy canes – crushed (or SF mint hard candies)
- 4 tsp erythritol – for caramelizing
- boiling water
- In a mixing bowl, whisk together your egg yolks and sugar substitute.
- Pour in your cream, vanilla and peppermint extract and stir.
- Scoop the cream mix into 4 ramekins.
- Place the ramekins into a boiling hot water bath, making sure not to get any water into the ramekins)
- Bake at 350°F / 175°C for 35 minutes.
- Take out and let cool.
- Spoon your erythritol onto the top of the custard. You could also mix in your candy cane if you prefer.
- Use a torch or broiler to caramelize the top. Keep a close eye on it so it doesn’t burn!
- Take out and cool. DO NOT TOUCH.
- When cooled, top with crushed candy canes if desired.
2.1 net carbs per ramekin
Amount Per Serving: Calories: 247 Total Fat: 25.4g Carbohydrates: 2.1g Fiber: 0g Protein: 3.2g