This keto Crème Brûlée is a delicate, vanilla-flavored "burned cream" dessert that resembles a decadent custard. It's my sugar-free take on this classic dessert that's equally delicious and easy to make.
Cuisine American, spanish
Keyword creme brulee
Prep Time 5minutes
Cook Time 10minutes
Chilling Time 3hours
Total Time 3hours15minutes
6tbsperythritolI used Sukrin
Scrape out all the seeds from the vanilla bean. Take the vanilla pod and place it in a small pot. Add heavy cream and sea salt. If using vanilla extract, you'll add it later.
Place the pot on the stove, on medium heat until the heavy cream starts to simmer (do not boil). Remove from the stove and allow to slightly cool. Remove the vanilla pod. Add vanilla extract (if using).
In a medium bowl, add the egg yolks and the sweetener and whisk until the sweetener is completely dissolved.
Slowly incorporate the hot cream to the egg yolk mixture and whisk to combine.
Pour the mixture into the six 4-oz ramekins and place them in a metal baking pan. Add boiling water to the pan until the water reaches about halfway up the sides.
Bake for about 30-40 minutes, just until set, but still jiggly in the center.
Remove the custard from the oven and allow it to get to room temperature.
Refrigerate for at least 3 hours. When ready to serve, sprinkle about 1 tsp of sweetener on top and use a kitchen torch to caramelize it.