Heavenly Keto Creme Brûlée

Allergens

Eggs, Dairy

Ingredients

• 2 cups heavy whipping cream 1 cup unsweetened almond milk 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cardamom 1 tablespoon vanilla extract 6 large egg yolks 1/2 cup erythritol, divided

Instructions

1. Preheat oven to 300°F (150°C). In a saucepan, combine heavy whipping cream, almond milk, cinnamon, nutmeg, cardamom and vanilla extract over medium heat. Stir until the spices are well distributed and the mixture is hot but not boiling.
2. In a separate bowl, whisk together egg yolks and 1/4 cup of erythritol until pale and creamy.
3. Slowly pour the warm cream mixture into the egg yolk mixture, stirring constantly to avoid curdling. Strain the custard through a fine mesh sieve into a large measuring cup or pitcher.
4. Pour the custard evenly into six 6 ounce ramekins, filling each about three quarters full. Place the ramekins in a deep roasting pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins.
5. Bake for 40 to 45 minutes, or until custards are just set but still slightly jiggly in the center. Remove the ramekins from the water bath and let them cool at room temperature. Once they're completely cooled, cover with plastic wrap and refrigerate for at least 3 hours or up to overnight.
6. When ready to serve, preheat your broiler. Sprinkle each custard with the remaining 1/4 cup of erythritol. Place the ramekins on a baking sheet and broil for about 2 to 3 minutes, or until the sugar is melted and bubbly, and turns golden brown.
7. Allow the crème brûlée to cool slightly before serving.

Chef’s Insight

For added indulgence, serve with fresh berries or a dollop of whipped cream.

Notes

The secret to a perfect crème brûlée is in the custard's texture and the caramelized sugar on top.