You all know I love chocolate don't you? After all, most of my dessert recipes have some kind of chocolate in them.
However, I'll tell you a secret. My absolute favorite dessert doesn't have any chocolate in it. I have always loved custard, but I tried Creme Brulee on a vacation many years ago. When I learned it was creamy, mouthwatering custard with crunchy, sweet caramelized sugar on top, I knew I would fall in love. All it took was one spoonful to confirm my suspicion.
As soon as I returned home, I wanted to learn to make this wonderful concoction, so I could enjoy it whenever I pleased.
|Note the smooth, velvety consistency of this custard. Be sure to use whipping cream instead of a lower fat milk to ensure a decadent taste and texture.|
Although Sugar Free Classic Creme Brulee looks elegant and impressive, it is actually very simple to make with a few basic ingredients and an oven. A lot of creme brulee recipes call for a propane torch, but you don't need one. I have a torch, but I rarely use it since it is so easy to caramelize the brown sugar with my oven's broiler.
I have made creme brulee with both regular sugar and with sugar substitute. My family cannot tell the different in the taste of this sugar free version at all. In fact, when I treated them to Sugar Free Classic Creme Brulee this past weekend, my brother loved it so much he kept asking me to make more so he could have seconds.
If you are looking for an impressive dessert to serve your Valentine, perhaps you can give this recipe a try! After all, it comes highly recommended by some pretty special people in my life.
Sugar Free Classic Creme Brulee
Low Carb & Gluten Free
2 cups whipping cream
1/2 teaspoon vanilla extract
5 egg yolks
1/2 cup white sugar substitute **see note below**
Brown sugar substitute **see note below**
Note: This is not a sponsored post, but I'm sharing what works best for me. I used both brown and white Ideal sugar substitute in this recipe. It bakes like real sugar and caramelizes well.
1. Preheat oven to 325.
2. Combine whipping cream and vanilla extract in a small pan and cook on medium heat until the cream is hot but not boiling. Remove from heat and allow to cool while you are working on the next step.
3. In a medium size mixing bowl, beat the egg yolks then add white sugar substitute. Whisk until very well blended.
4. Slowly pour the whipping cream into the egg mixture, whisking constantly until all ingredients are well combined.
5. Hold a small strainer over a ramekin. Pour the creamy mixture into the ramekin until it is almost full. Repeat for all ramekins. Depending on the size ramekin you use, this recipe makes 4-6 creme brulees.
6. Place all ramekins in a large baking dish, then pour hot water in the baking dish until it is half full. Be very careful not to get the water into the ramekins.
7. Carefully place baking dish into the oven and cook at 325 for 40-50 minutes or custard is set. When custard is ready, carefully remove the baking dish from the oven, being careful not to get water in the custard.
8. Turn oven to the high broil setting. Sprinkle a thin layer of brown sugar substitute over the top of the custard. Place the baking dish in the oven again. Broil until brown sugar substitute turns golden brown and caramelizes. This happens very, very quickly, so constantly watch the oven to avoid burning.
Alternative method: If you have a kitchen propane torch, light it and keep the flame close but not touching the custard. Move flame around each ramekin until the brown sugar substitute is golden brown and caramelized.
Creme Brulee can be enjoyed warm or cool, but my family enjoys it better at room temperature.
If you enjoyed this recipe, you may enjoy my other Sugar Free Desserts such as:
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