Vanilla crème brûlée

Classic vanilla crème brûlée caramelized on top — a low-carb adapted version using a heat-stable sweetener.

Gluten-Free Low-Carb
schedule Prep (min)
15 min
whatshot Cook (min)
40 min
timer Total (min)
1h (refroidissement inclus)
account_circle Servings
4
320 kcal
Par portion
28.0 g
Lipides
6.0 g
Protéines
4.0 g
Glucides nets
Ingredients
heavy cream (30-35%) heavy cream (30-35%)
egg yolks egg yolks
vanilla extract vanilla extract
erythritol (powdered) erythritol (powdered)
Instructions
  1. Preheat oven to 150°C. Heat the cream with the split vanilla bean until just under simmer, remove from heat and let infuse 10 minutes.
  2. Whisk yolks with the sweetener without aerating, pour the hot cream slowly while whisking to temper.
  3. Divide into ramekins, place in a deep tray and bake in a bain-marie 30–35 minutes until set but slightly wobbly at the center.
  4. Chill for at least 2 hours. Just before serving, sprinkle a thin layer of sweetener and caramelize with a blowtorch.
  5. Serve immediately to keep the crisp top.
Variants
  • Add a touch of orange blossom water for a Mediterranean note.
  • Replace part of the cream with coconut milk for a dairy-free option.
Tips
  • Use even-sized ramekins for consistent cooking.
  • Cooking time varies with ramekin size — check visually.
FAQ
Quickly torch it again or place briefly under a very hot broiler.
Selected ingredients

Our selection of essential ingredients for keto cooking: healthy fats, low‑carb flours and practical substitutes.

Allulose

Allulose

The premium sweetener that behaves like real sugar. Perfect for making keto caramels, soft ice creams and golden crusts with a stunning natural taste.

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Cider vinegar

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Ras el hanout

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  • Great for keto lamb stews
  • Rich aromas (perfect for long cooking)

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Nyla Amar Morocco

Chef Nyla Amar

Morocco

Mediterranean-Keto

Bright, citrus-forward plates inspired by coastal markets, adapted to low-carb needs.

8 Articles 5 Recipes
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