One of the first recordings of this delicious dessert in its French form was in 1691…. but its origin might not actually be French at all.
England Spain and France all claim to have created the first version of the famous crème brlûée.
Food historians agree, that custards were very popular in the Middle Ages and their popularity circulated across Europe… so being it impossible to trace custard’s actual roots…
The first thing you should know about creme brûlée is that it’s not hard to make. And few puddings are as self-indulgently, alluringly easy to eat.
KETO CREME BRÛLÉE
The first thing you should know about creme brulee is that it’s not hard to make. And few puddings are as self-indugently, alluringly easy to eat…
6
servings1
hour10
minutesIngredients
250 ml Double Cream
1 tsp Vanilla Extract
3 Medium Egg Yolks (room temperature)
20 g Erythritol (try for sweetness)
Method
- Preheat the oven to 150 C
- Whisk the egg yolks, erythritol and vanilla extract until combined.
- Slowly heat the double/heavy cream in a saucepan until it just begins to simmer, stirring constantly.
- Remove from heat.
- Mix the egg yolk mixture again.
- Pour the egg mixture slowly into the warm cream stirring constantly.
- Fill 6 greased (170g) ramekins and place them into a roasting tin.
- Fill the roasting tin with boiling water, up to half the height of the ramekins.
- Bake the creme brulees for 30-35 minutes until light golden.
- Remove from the oven and place on a rack to cool.
- Once cool, refrigerate for at least 2 hours, preferably overnight.
- Before serving, sprinkle each creme brulee with 1-2 teaspoons of brown erythritol.
- Use a blowtorch to caramelise/melt the brown erythritol.
Notes
- MACROS per serving: 1g Carbs – 22g Fat – 2g Protein – 230 Calories
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