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Keto Crème Brûlée

This Keto Crème Brûlée offers the same smooth custard and crunchy top as the classic, but without the sugar spike, making it a low-carb dessert perfect for a special treat.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Dessert
Cuisine: French, Keto
Calories: 220
Ingredients Method Notes

Ingredients
  

Custard Ingredients
  • 1 cup heavy cream Use room-temperature cream for best results.
  • 4 large egg yolks Use room-temperature egg yolks for smooth mixing.
  • 1/4 cup erythritol Substitute with another sugar-free sweetener if preferred.
  • 1 teaspoon vanilla extract For a deeper flavor, consider adding a vanilla bean.
  • Pinch of salt Enhances flavor.
For Caramelizing
  • Additional to taste erythritol Sprinkle a thin layer before torching.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, whisk together the egg yolks, erythritol, vanilla extract, and salt until combined.
  3. In a saucepan, heat the heavy cream over medium heat until just simmering.
  4. Gradually whisk the hot cream into the egg mixture to temper the yolks.
  5. Pour the mixture into ramekins and place them in a baking dish.
  6. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
  7. Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
  8. Remove from the oven and refrigerate for at least 2 hours.
Caramelizing
  1. Before serving, sprinkle a thin layer of erythritol over the top of each ramekin and use a kitchen torch to caramelize it until golden brown.
  2. Let it sit for a few minutes before serving.

Notes

For a casual family night, place ramekins on a tray and let everyone torch their own tops – kids will love this little ceremony if supervised. Store uncaramelized custard in the fridge for up to 3 days.