Crème Brûlée

Traditional crème brûlée is a silky rich dessert made by baking a custard that is flavored with vanilla and topped with a layer of crunchy, caramelized sugar. This version is sugar-free, but it is every bit as decadent!

PREP TIME: 10 MINUTES

COOK TIME: 45 MINUTES

PASSIVE TIME: 2 HRS 30 MINS

MAKES: 4 SERVINGS

SERVING SIZE: 1

3 large egg yolks

3 tbsp (1.2oz/40g) granular erythritol

2 cups (15.5fl oz/460ml) heavy whipping cream

1 tsp vanilla bean paste

For the topping

1 tbsp granular erythritol

1. Preheat the oven to 320°F (160°C).

2. In a medium bowl, combine the egg yolks and erythritol. Whisk until the yolks become creamy. Add the whipping cream and vanilla paste. Continue whisking until a uniform color is achieved. Transfer the mixture to 4 medium ramekins.

3. Place the ramekins on a high-sided baking sheet filled half full with water (This will help prevent the surface of the crème brûlée from cracking.) Transfer to the oven and bake for 45 minutes or until the crème brûlée is just set but still slightly wobbly in the center.

4. Very carefully remove the pan from the oven and transfer the ramekins to a cooling rack. Let cool to room temperature, then transfer the cooled ramekins to the fridge to chill for a minimum of 2 hours.

5. Prior to serving, sprinkle the remaining erythritol over the top of each ramekin and use a culinary torch to melt the erythritol to form a light crust. (Alternatively, place the ramekins under the broiler for 5 minutes.)

6. Serve promptly, or cover with plastic wrap and store in the fridge for up to two days. (If not serving right away, reserve the remaining erythritol and torch the tops only after removing the ramekins from the fridge.)

Tip Sugar alcohols don’t caramelize as well as regular sugar, so this version won’t have the same crunchy top layer present on traditional crème brûlée, but the erythritol will still lightly brown to create a delicate crust.

NUTRITION PER SERVING

447
CALORIES

46g
TOTAL FAT

4g
TOTAL CARBS

4g
NET CARBS

5.5g
PROTEIN

Crème Brûlée