I first met with crème brûlée (a.k.a. burnt cream) almost 10 years ago when traveling through France. After a nice dinner that included fish of some kind, I wished for a dessert that would be vanilla flavored, as I’d always been quite crazy about vanilla (nothing wrong with chocolate, though). So the last page of the menu offered exactly the thing for me. And what a dessert it was! I would never really get it out of my mind … A couple of years would pass before I tried making my own homemade version. For too long I’d thought it would be too complicated to prepare it myself … Turned out, it really wasn’t.
I didn’t live a low-carb lifestyle back then, so I would only prepare this dessert on most special occasions for it was so full of fat and sugar. Today, I represent you the ultimate keto version of crème brûlée. I’ve tried to keep it as close to the original as possible, so I still use heavy cream (which does contain a couple of grams of carbs), but I replace the sugar with erythritol. The custard consistency is very close to the original, one only needs to settle for the fact that the topping (caramelized “sugar”) doesn’t behave exactly like sugar, but it can be made crispy enough, and still does the job very well in the end.
I consider this dessert to be one of the most romantic ones out there. Might be because it takes me back to the approaching summer evening in France and the dinner with candles. Hopefully, you can conjure up the same image. Why not help yourself with a nice glass of French wine?
Too classic for you? Try out my keto matcha creme brulee!
|Nutritional and medical disclaimer|
|Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes is an estimate. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.|