Saturday, January 27, 2007

Low Carb Crème Brulee

Low Carb Crème Brulee

I love eating Crème Brulee, so I took this classic recipe and put a sugar free / low carb twist on it!

2 cups heavy cream
3 large eggs
½ cup splenda
¾ teaspoon vanilla (sugar free)

Heat heavy cream until it is almost simmering. In a medium bowl, stir eggs and splenda with a wooden spoon just until blended. Slowly stir the crème into the egg and splenda mix, adding it gradually so you do not cook the eggs. Strain through a fine mesh strainer or colander, into a bowl or large measuring cup with a pouring lip. Stir in vanilla and pour mix into custard cups or ramekins (use six 8oz cups or 8 4oz cups). Place in a water bath, set the pan in the oven and set the oven temperature at 250 F. Bake the low carb crème brulee until they are set but slightly quivery in the center when the cup is shaken, about 1 to 1 ½ hours. Remove the low carb custard from the water bath and let cool down to room temperature. Cover each one tightly with plastic wrap and refrigerate for a least 8 hours and up to 2 days.

Shortly before serving, gently blot any liquid that has formed on top of the low carb crème brulee with a paper towel. Now crème brulee is usually served with caramelized sugar on top but I usually eat mine without. You can sprinkle splenda on top of the low carb crème brulee and caramelize it with a propane torch or you can use a sugar free/ low carb caramel topping.

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