📝 About This Recipe
Indulge in the ultimate Parisian classic without the sugar crash; this Keto Crème Brûlée offers a silken, luscious custard base infused with real vanilla bean. We achieve that iconic, shatteringly crisp topping using a specialized erythritol blend that caramelizes beautifully under a torch. It is an elegant, high-fat masterpiece that proves you don't need carbs to enjoy the finer things in life.
🥗 Ingredients
The Custard Base
- 2 cups Heavy cream (high quality, grass-fed preferred)
- 5 large Egg yolks (at room temperature)
- 1/3 cup Granulated Allulose or Erythritol blend (monk fruit blends work well)
- 1 whole Vanilla bean (split lengthwise and seeds scraped)
- 1 teaspoon Vanilla extract (for extra depth)
- 1 pinch Sea salt (to balance the sweetness)
The Brûlée Topping
- 4 teaspoons Granulated Erythritol (1 tsp per ramekin; Allulose also works but browns faster)
Optional Garnish
- 8 pieces Fresh raspberries (low glycemic fruit choice)
- 4 sprigs Fresh mint leaves (for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Place four 6-ounce ramekins into a deep baking pan or casserole dish.
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2
In a medium saucepan over medium-low heat, combine the heavy cream, the scraped vanilla bean seeds, and the empty vanilla bean pod.
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3
Heat the cream until it just begins to simmer (tiny bubbles forming around the edges), then remove from heat. Let it steep for 5-10 minutes to infuse the vanilla flavor.
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4
In a medium mixing bowl, whisk the egg yolks, 1/3 cup of sweetener, and the pinch of salt until the mixture becomes slightly pale and thickened.
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5
Remove the vanilla bean pod from the warm cream. Very slowly, pour a tiny stream of the warm cream into the egg mixture while whisking constantly. This 'tempers' the eggs so they don't scramble.
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6
Once all the cream is incorporated, stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a clean pitcher to ensure a perfectly smooth texture.
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7
Divide the custard liquid evenly among the four ramekins.
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8
Place the baking pan on the oven rack. Carefully pour hot water into the pan around the ramekins until the water reaches halfway up the sides of the dishes. This water bath (bain-marie) ensures gentle, even cooking.
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9
Bake for 35-40 minutes. The edges should be set, but the centers should still have a slight, uniform jiggle like jelly when nudged.
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10
Remove the ramekins from the water bath and let them cool to room temperature on a wire rack.
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11
Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to fully set the custard.
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12
Just before serving, sprinkle 1 teaspoon of erythritol evenly over the top of each chilled custard.
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13
Using a kitchen torch, melt the sweetener using a circular motion until it bubbles and turns a deep amber brown. If using Allulose, watch closely as it browns much faster than erythritol.
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14
Let the topping sit for 2 minutes to harden into a glass-like shell. Garnish with a raspberry and a mint leaf, then serve immediately.
💡 Chef's Tips
Tempering is key: add the hot cream to the eggs very slowly to avoid making 'sweet scrambled eggs.' For the best crack, ensure the surface of the custard is patted dry with a paper towel if any condensation formed in the fridge. If you don't have a torch, you can broil the ramekins on the top rack of the oven for 1-2 minutes, but watch them like a hawk! Use a mix of Erythritol and Allulose for the topping if possible; Erythritol provides the crunch while Allulose provides the authentic caramel color. Don't overbake; if the tops start to brown in the oven or the custard looks firm all the way through, they will be rubbery once cooled.
🍽️ Serving Suggestions
Pair with a cup of dark roast espresso to cut through the richness of the cream. Serve alongside a few keto-friendly shortbread cookies made with almond flour. A chilled glass of dry sparkling wine or Extra Brut Champagne complements the vanilla notes beautifully. For a seasonal twist, add a zest of orange to the cream while steeping. Accompany with a small dollop of unsweetened whipped cream for a double-cream indulgence.