This is a delicious Crème Brûlée recipe for all of my weight watchers out there, as it is sugar-free and therefore low calorie, keto and diabetic friendly.
This elegant creamy custard usually with its hard candy shell topping goes down super smooth with a bit of a bite. However, because I not only added caramel inside of the custard to flavor it, but also drizzled them with caramel on top, these crème brûlées have more of a chewy texture and bite but trust me are no less delicious. Also, refrigerating the brûlées after torching will likewise harden the tops a bit more.
You do however have the option to skip the caramel and just top with a sugar free sweetener (i.e. in place of sugar) in order to keep this recipe sugar free. Just use a kitchen torch if you have one or place under the oven broiler to achieve that famous golden brown, hard sugary shell topping. Either way you decide to bake it, you won’t be disappointed. So why not give my Sugar Free Caramel Brûlées a try and get your chew on.
RECIPE PROMO
RECIPE
Sugar Free Caramel Crème Brûlée’s
Deliciously smooth and creamy sugar-free Crème Brûlée recipe that has a sweet caramel taste throughout and a caramel chew for its topping.
Ingredients
- 4 large Eggs 2 whole eggs, 2 yolks only
- 1 cup Allulose Sweetener
- 1 cup Whole Milk organic
- 1 tsp Vanilla Extract
For the Caramel
- 2 tbsp Butter
- 1 cup Allulose Sweetener
- 1 tsp Vanilla Extract
- Pinch of Salt
- 1/2 cup Heavy Cream
Instructions
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On the stovetop in a medium sauce pan, heat milk just until it begins to gently boil. Turn off stove and remove from heat. Stir in the vanilla.
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In a medium sized bowl, whisk two whole eggs along with two yolks only with the sugar-free sweetener until combined and pale yellow in color. (NOTE: Save the unused egg whites for another occasion or for an egg scramble).
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Next, temper the egg mixture by slowly adding the hot milk mixture a little bit at a time to the eggs. Be sure to whisk briskly and continually while adding the hot liquid in order to prevent the egg's from scrambling.
For the Caramel Sauce
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To a saucepan, melt butter and add sweetener. Continually stir, allowing the sweetener and butter to bubble, thicken and caramelize.
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Slowly and carefully add in the heavy cream. Allow the sauce to cook for an additional 3 to 5 minutes. The caramel will become shiny, smooth and thick.
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Remove from the heat, and stir in vanilla. Allow the caramel sauce to cool down a bit before assembling the crème brûlées.
To Assemble Crème Brûlées
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Stir in half of the caramel sauce into the egg custard mixture. Set aside less than half for the tops of the brûlées.
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Pour caramel crème brûlée mixture in 4 ramekins that have been placed in a deep baking pan. Add heated and hot water to the pan and only midway of the ramekins to help the brûlées to cook and bake evenly.
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Bake in a preheated oven at 350 degrees for 45 to 50 minutes.
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After the brûlées have finished baking, allow them to cool first before refrigerating.
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Remove from oven and allow brûlées to cool for 5 to 10 minutes, then drizzle all over with the caramel sauce. Allow then to cool for an additional 15 to 30 minutes, before refrigerating for a couple hours.
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Finally, top each brûlée with sweetener, and either using a kitchen torch or placing back in the oven, brown the tops until golden brown and caramelized. The tops will set to form a hard candy shell. NOTE: In this recipe however, the caramel topping makes it more chewy, but it can also be re-refrigerated to allow it to also harden a bit to become more candy like if preferred. Either way you’ll enjoy!
