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 Crème brûlée looks like a sort of baked custard, we can start to suspect that its recipe isn’t protected by an international Crème brûlée association. However, not all custard will do to make crème brûlée.
Here comes the main difference between the Crema Catalana and the Crème Brûlée. Crema Catalana is made by a starch thickening agent while the Crème Brûlée uses the egg yolk to create a custard like consistency.
The slight difference is that Crème Brûlée uses creme instead of milk, like most custards do in detail of negligible importance. As much as the method of making it.
Two school of thoughts exist of making Crème Brûlée and they sit at the two-opposite end of the thermometer.
The hot method whisks the egg yolks with the cream on a double boiler. The heat of the steam from the boiling water thickens the egg yolk and cream mixture into custard like texture.
Interestingly enough the cold method uses the exact same ingredients but instead of heat, it uses nothing only a bit of extra whisking power. Luckily, we don’t have to manually beat the eggs so if we aren’t comfortable or just couldn’t be bothered about a double boiler let the kitchen robot do what it was made for.
Baking the Crème Brûlée is where this dessert fails to most often, though. Of course, if someone is an expert in baking cheesecake in the oven instead of the no-bake cheesecake then they will have no problems preparing this one.
It uses the same hot bath method as baked cheesecakes. More precisely, we have to place the filled-up crème brûlée cups into a tray and pour hot water there until the cups are halfway submerged.
Placing the whole tray into the oven will be no easy part as the cups should be filled to the very top providing the custard a bit more traction when it starts to cool and shrink.
When successfully managed juggling the tray into the oven instead of preparing the whole thing right at the oven, the only thing we need to do is to wait.
Waiting, checking and maybe a bit of praying for we haven’t placed the tray too high on the rack so the top will not be burnt black before the sides could set properly. Officially, the Crème Brûlée is done when the sides are set so they stick to the side of the dish it is poured into while the middle is still jiggly.
Happy jiggling in the hot oven and don’t be disappointed if the crème brûlée sinks like giraffe into the quicksand. It will be still delicious.
Ingredients
- 8 Egg yolks
- 2 cup / 500ml Heavy cream
- 1 tablespoon Erythritol or sweetener of choice
- 1 tablespoon Vanilla extract
How to make Crème brûlée
- 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.
Enjoy!
Some are borne to be free but others can’t imagine life without boundaries. Make sure to check out these desserts in the cups:
- Chocolate Trifle Recipe
- Low Carb Chocolate Mousse for Those Gloomy Wednesdays
- Yogurt Parfait Recipe
- Healthy Parfait Recipe
- Chia Pudding Recipe
- Floating Island Recipe Straight From Heaven
- Fruity Sugar Free Rice Pudding Recipe
F.A.Q.
What does creme brulee taste like?
It tastes like vanilla custard only much better.
Is flan like creme brulee?
Yes, sort of. Flan is like creme brulee only creme brulee can’t really stand on it’s own. Due to the difference in texture they taste differently too even if both are essentially a vanilla puddings.
Keto Crème Brûlée Recipe
Ingredients
- 8 Egg yolks
- 2 cup / 500ml Heavy cream
- 1 tablespoon Erythritol or sweetener of choice
- 1 tablespoon Vanilla extract
Instructions
- 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.
Notes
Pin now, Enjoy later!
