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Title : Crème Brûlée : Suitable For Diabetics and Non-Diabetics
link : Crème Brûlée : Suitable For Diabetics and Non-Diabetics

Crème Brûlée : Suitable For Diabetics and Non-Diabetics

Today I am sharing a recipe that is suitable for both Diabetics and Non-Diabetics. It is also gluten free, Keto, LCHF, Low Carb, and sugar free! Wow!

Karen at KETohh blog says "Crème Brûlée is a favourite dessert of mine but is off limits because of the sugar content. I have not been able to find a crème Brûlée that fits in with my sugar free life so decided to start working on a recipe. I have been playing with this recipe for a few weeks now, and must admit that I have been surprised at the results. You are going to discover that a sugar free crème Brûlée is not a compromise at all. The end result is truly superb, and you are going to love this recipe.

Lots of Egg Yolks

For a really creamy texture in this recipe for a Sugar Free Crème Brûlée, I have used 6 egg yolks. The end result is a delectably, rich custard that tastes divine. You could reduce the number of egg yolks down to a minimum of 4 yolks if you wish to and the crème Brûlée will still set. They will not be anywhere near as rich and creamy though, so I would only reduce them out of absolute necessity.

Ingredients

Serves Six

500 mls pure cream/pouring cream
1/3 cup erythritol
1 teaspoon vanilla extract
Tiniest pinch of salt

6 egg yolks 

Caramelized Topping Ingredients

1-2 teaspoons powdered Erythritol for caramelized topping optional

Instructions
1. Preheat oven to 150 C/ 300 F fan forced.
2. Heat the cream, Erythritol and vanilla extract until just below boiling point. Remove from heat once it starts to bubble. Do not allow to boil!
3. Whisk the egg yolks and the salt together in a medium sized mixing bowl. Temper the eggs, by slowly pouring the heated cream mixture into the eggs. Continue whisking the egg and cream mix as you do this, to prevent splitting, until all of the cream has been added.
4. Place 6 ramekins in a baking tray and top up evenly with the crème mixture. Pour boiling water into the baking dish until it comes up to about the mid point on the ramekin.
5. Place the baking dish in the centre of the oven and bake for 45 minutes. Once cooked, remove from the oven and allow to cool in the water in the baking tray. Place Crème Brûlée pots in the fridge for a minimum of 4 hours prior to serving.

To Caramelize the Sweetener Topping
Sprinkle the powdered Erythritol amongst the 6 ramekins. Using a kitchen blow torch, torch the sugar until it browns slightly. Note that this is optional so omit if you don't have a kitchen blow torch.
Crème Brûlée tastes amazing served simply on their own. You can also top them with some fresh whipped cream.

Recipe Notes
I highly recommend that you powder your Erythritol to use for the caramelised topping. Simply grind in a food processor or blender. (I use my Nutribullet to do this.)

Nutritional Information

Serving: 1serve

Calories: 333kcal | Carbohydrates: 4g | Protein: 5g | Fat: 34g"

Need help with weight/measurement conversion, see here

Original recipe idea and more details can be found here

Dear reader, you will find a variety of recipe ideas and articles within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

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