Keto Crème Brûlée
Silky vanilla custard with a perfectly caramelized crust — a timeless French dessert made sugar-free with Sweet Bean.
Ingredients
- 4½cupsheavy cream
- 1tspvanilla
- salt (pinch)
- 8egg yolks
- ¾cupSweet Bean Granulated Sweetener
- brown sugar or sweetener/molasses blend (for topping before torching)
Instructions
Preheat oven to 325°F.
Heat cream, vanilla, and salt in a saucepan to 175°F — do not boil. Stir constantly.
Beat egg yolks and sweetener until the mixture turns pale yellow.
Slowly add hot cream to the egg mixture ¼ cup at a time, whisking constantly to avoid scrambling.
Add a few drops of water to the bottom of each ramekin. Fill just below the top. Place in a baking dish and pour hot water halfway up the sides of the ramekins.
Bake until center is just barely set: 20–25 min for 4 oz ramekins, 40–45 min for 9 oz ramekins.
Cool in pan, then on the counter, then refrigerate overnight.
Just before serving, sprinkle a small amount of brown sugar on top and torch until caramelized. Serve immediately.