I’m sure there must be an international creme brulee day! This comforting dessert has made it’s way onto many a fancy schmancy menu and rightly so. The creamy decadence allows you to feel like your proverbial ship must have come in and you are playing with the rich and famous right?
Well here’s the thing… it’s actually really easy to whip up this beauty and this is in fact a perfect low carb high fat special treat for every once in a blue moon.
NOW I HAVE ONE DISCLOSURE HERE: This recipe does not make the hard cap that regular sugar would achieve. Xylitol cannot harden like sugar, BUT the taste is a perfect marriage between creamy smooth custard and a slightly burnt sweet topping.
500ml thick/double cream
11/2 tsp vanilla extract
2 Tbsp xylitol for cream mixture and extra xylitol to sprinkle over six ramekins
6 free-range egg yolks
- Preheat the oven to 160C
- Pour the cream into a saucepan. Add the vanilla into the cream.
- Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
- Meanwhile, in a separate bowl, beat the 2 Tbsp xylitol and egg yolks together in a large heatproof bowl until a light colour and fluffy texture is achieved.
- Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened somewhat.
- Fill six ramekins to about two-thirds full.
- Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides.
- Place onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.
- Remove the ramekins from the water and set aside to cool to room temperature. Chill until needed.
- When ready to serve, sprinkle one heaped teaspoon of xylitol (or a bit more…) evenly over the surface of each crème brûlée, then caramelize under the grill for a few minutes or use a chefs’ blow-torch .
Yields 6 portions at 4grams carbs each.