Keto French Lavender Crème Brûlée with Almond Shortbread

Allergens

Eggs, Dairy, Tree Nuts (Almond)

Ingredients

• 4 large egg yolks
• 2 cups heavy whipping cream
• 1/2 cup granulated erythritol sweetener, divided
• 1 tablespoon dried culinary lavender
• 1 teaspoon pure vanilla extract
• Pinch of sea salt
• 6 almond shortbread cookies

Instructions

1. Preheat oven to 325°F (160°C). Place six 6 ounce ramekins in a large roasting pan.
2. In a medium bowl, whisk together egg yolks and 1/4 cup of erythritol until well combined. Set aside.
3. In a saucepan, heat heavy cream, 1/4 cup of erythritol, lavender, vanilla extract, and sea salt over low heat until the sweetener has dissolved and the mixture is warm, but not boiling. Remove from heat and strain to remove lavender flowers.
4. Gradually pour the warm cream mixture into the egg yolk mixture while whisking constantly to prevent curdling.
5. Divide the custard among the prepared ramekins. Add enough hot water to the roasting pan to come halfway up the sides of the ramekins.
6. Bake for 30 40 minutes or until set and slightly jiggly in the center. Remove from the water bath and let cool on a wire rack. Chill in the refrigerator for at least 2 hours, or overnight.
7. Before serving, sprinkle 1 teaspoon of erythritol over each ramekin and caramelize with a kitchen torch. Allow to set for about 5 minutes before serving. Serve alongside almond shortbread cookies.

Chef’s Insight

For a more pronounced lavender flavor, consider infusing the cream with dried culinary lavender for 30 minutes before straining.

Notes

Use a high-quality vanilla extract for best flavor.