Ingredients:
2 cups heavy whipping cream
5 egg yolks, room temperature
3/4 cup confectioner sugar substitute and 3 tablespoons, separated (Pyure brand yields
the best carmelization results if you are able to use this)
1/4 teaspoon pink Himalayan salt
1/2 Tablespoon pure vanilla extract
1/2 cup sugar free white chocolate chips (optional but makes the flavor incredible!)
6 cups water
Tools Needed:
6 ramekin cups (4 oz each)
1 metal 9x13 baking dish
Directions:
Preheat the oven to 325 degrees Fahrenheit
Heat the heavy cream in a medium sauce pan until the cream comes to a steady
simmer. Do not boil. Remove from the heat and add in the vanilla extract. If you are
using the white chocolate chips add them at this point.
In a separate bowl, beat the egg yolks and 3/4 of the powdered sugar substitute
together for approximately 3 minutes, to achieve a light creamy texture.
Meanwhile bring the 6 cups of water to a boil on the stove.
Add about 1/4 cup of the warmed cream mixture into the egg and powdered sugar
substitute mix. Stir thoroughly until combined. Then add the remaining eggs in and mix
very well. (Do not add the cream all at once to the egg yolks or you will end up with
scrambled eggs!).
Evenly distribute the custard amongst your ramekins. Place the ramekins in your 9x13
baking dish and add the boiling water to the pan until the water is halfway up the sides
of each ramekin. Bake for 30-35 minutes until the center is barely set. Cool completely
in the refrigerator (4 hours) before serving. When you're ready to sere, top each
ramekin with the remaining powdered sugar substitute (1/2 tablespoon each) You can
then "carmelize" the top with a brulee torch, or place your oven rack to the top position
and heat your oven to a high broil. Once the oven is heated, add your creme brulees
topped with the sugar substitute and broil for 1-2 minutes. Top with berries and enjoy.
Serves 6 guests
KETO CREME BRULEE
CHOCOLATEPEPPERMINTCOOKIES