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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.

Course Dessert
Cuisine French
Keyword creme brulee, creme brulee recipe, dessert
Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 4 servings

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

  1. 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.

  2. 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).

  3. 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

  1. To a saucepan, melt butter and add sweetener. Continually stir, allowing the sweetener and butter to bubble, thicken and caramelize.

  2. 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.

  3. 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

  1. Stir in half of the caramel sauce into the egg custard mixture. Set aside less than half for the tops of the brûlées.

  2. 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.

  3. Bake in a preheated oven at 350 degrees for 45 to 50 minutes.

  4. After the brûlées have finished baking, allow them to cool first before refrigerating.

  5. 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.

  6. 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!