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 lately have a little time, I was surfing on the web yesterday. Trying to get new, fascinating tips, inspiring meals that We have never tasted before, to surprise my family with. Looking for a while unfortunately could not discover too many interesting stuff. Just before I wanted to give up on it, I came across this scrumptious and easy dessert by accident over Suncakemom. The dessert seemed so delicious on its pic, it called for immediate actions.
It had been simple enough to imagine just how it is made, its taste and just how much boyfriend will probably love it. Mind you, it is extremely easy to impress him in terms of cakes. Yes, I’m a blessed one. Or possibly he is.Anyway, I went to the website and used the detailed instuctions which were coupled with impressive pics of the process. It really makes life much simpler. I could suppose it’s a slight inconvenience to shoot snap shots in the midst of cooking in the kitchen as you may normally have gross hands so that i pretty appreciate the commitment she put in for making this blogpost .
With that in mind I am empowered presenting my own, personal dishes in the same way. Thanks for the concept.
I had been fine tuning the main recipe to make it for the taste of my loved ones. I must mention it turned out an incredible outcome. They enjoyed the taste, the overall look and enjoyed having a delicacy such as this in the midst of a lively workweek. They basically requested even more, many more. Hence next time I am not going to commit the same mistake. I’m gonna double the quantity to keep them pleased.
This Keto Creme Brulee recipe is from 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.