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Description
A low-carb version of the classic crème brûlée, sweetened with erythritol for a sugar-free treat.
Ingredients
Scale
- 2 cups heavy cream
- 4 large egg yolks
- 1/3 cup erythritol
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C).
- Heat cream in a saucepan until warm but not boiling.
- Whisk egg yolks, erythritol, vanilla, and salt in a bowl.
- Slowly pour warm cream into egg mixture while whisking.
- Strain mixture into ramekins and place them in a baking dish.
- Fill the dish with hot water halfway up the ramekins.
- Bake for 30-35 minutes until set but slightly jiggly in the center.
- Chill for at least 2 hours before serving.
Notes
- Use a kitchen torch to caramelize the top before serving.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 0g
- Sodium: 50mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 240mg