The other day I was planning on making a delicious ‘creme caramel’ but also wanted to try and make creme brulee. You may wonder what the difference is. Creme caramel is a custard with a caramel sauce. The custard is made with whole eggs, allowing it to be firm enough to stand on its own. Creme brulee is a custard made with egg yolks. While it’s thick, you’d have to leave it inside a ramekin. So I figured I’d make a mix of the two. A creme brulee with a caramel bottom.
It’s fairly easy and requires only 4 ingredients. The lengthy part of this recipe is baking it.
Now there are a few tips and tricks for creme brulee. You must bake the ramekins in a deep dish filled with boiling water. If you don’t, it will cook unevenly and burn. Be careful not to get any boiling water in the ramekins otherwise, it won’t set! As for the caramelized sugar on top – we used erythritol and a flame torch made for baking. If you don’t have one, you can always broil it in the oven. Just keep an eye on it otherwise it will burn and smoke.
Yields 2 servings of Caramel Creme Brulee
The Preparation
- ¾ cup erythritol
- 1 teaspoon butter
- ⅛ cup water
- ½ cup heavy cream
- 1 teaspoon vanilla
- 2 large egg yolks
- Some boiling water
The Execution
The Caramel
1. In a deep pot, heat up 1/3 of the erythritol on medium, stirring frequently.
2. Stir in the water. Note that it will start frothing and rising – that’s why we need a deep pot.
3. Add in the butter. You will notice that the color of the erythritol turns darker and changes into a nice caramel.
4. Once the caramel turns a nice amber color, take it off the heat.
5. Evenly spoon the caramel into the ramekins. Set aside and let it harden.
The Creme Brulee
1. In a bowl, mix the egg yolks and 1/3 of the erythritol.
2. In a separate bowl, mix the heavy cream and vanilla.
3. Slowly whisk the heavy cream into the egg yolks.
4. Pour your cream mixture into the ramekins.
5. Place them in a deep casserole dish or roasting pan.
6. Fill the outer dish up with boiling water…but don’t get any in the ramekins!
7. Bake at 350F for 45 minutes. When it’s done, you’ll notice the custard is firm on the outside and a little jiggly in the center.
8. Allow to cool.
9. Spoon the rest of the erythritol onto each custard.
10. Using a torch (or broiler) slowly caramelize the sugar substitute.
11. Let it cool and harden, then enjoy!
This makes a total of 2 servings of Caramel Creme Brulee. Each serving comes out to be 314 Calories, 31.74ts, 2.57 Net Carbs, and 4.45g Protein.
| Caramel Creme Brulee | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| ¾ cup erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon butter | 102 | 11.52 | 0.01 | 0 | 0.01 | 0.12 |
| ½ cup heavy cream | 405 | 42.94 | 3.38 | 0 | 3.38 | 3.38 |
| 1 teaspoon vanilla | 12 | 0 | 0.53 | 0 | 0.53 | 0 |
| 2 egg yolks | 109 | 9.02 | 1.22 | 0 | 1.22 | 5.39 |
| Totals | 628 | 63.48 | 5.14 | 0 | 5.14 | 8.89 |
| Per Serving(/2) | 314 | 31.74 | 2.57 | 0 | 2.57 | 4.45 |
This makes a total of 2 servings of Caramel Creme Brulee. Each serving comes out to be 314 Calories, 31.74ts, 2.57 Net Carbs, and 4.45g Protein.
The Preparation
- ¾ cup erythritol
- 1 teaspoon butter
- ? cup water
- ½ cup heavy cream
- 1 teaspoon vanilla
- 2 egg yolks
- Some boiling water
The Execution
- In a deep pot, heat up 1/3 of the erythritol on medium, stirring frequently.
- Stir in the water. Note that it will start frothing and rising - that’s why we need a deep pot.
- Add in the butter. You will notice that the color of the erythritol turns darker and changes into a nice caramel.
- Once the caramel turns a nice amber color, take it off the heat.
- Evenly spoon the caramel into the ramekins. Set aside and let it harden.
- In a bowl, mix the egg yolks and 1/3 of the erythritol.
- In a separate bowl, mix the heavy cream and vanilla.
- Slowly whisk the heavy cream into the egg yolks.
- Pour your cream mixture into the ramekins.
- Place them in a deep casserole dish or roasting pan.
- Fill the outer dish up with boiling water…but don’t get any in the ramekins!
- Bake at 350F for 45 minutes. When it’s done, you’ll notice the custard is firm on the outside and a little jiggly in the center.
- Allow to cool.
- Spoon the rest of the erythritol onto each custard.
- Using a torch (or broiler) slowly caramelize the sugar substitute.
- Let it cool and harden, then enjoy!
