KETO CREME BRULEE
This creme brulee is an elegant low-carb dessert made with only 4 ingredients and is also keto, gluten-free, and sugar-free diet friendly.
Provided by Fioa
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 44m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk egg yolks and vanilla extract in a bowl.
- Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan over medium heat. Whisk constantly until it starts to simmer. Remove from heat; add yolk mixture slowly, whisking constantly, until well combined. Divide evenly between 4 ramekins and place them in a glass baking dish; pour in enough boiling water to come 1 inch up the sides of the ramekins.
- Bake in the preheated oven on the middle rack until set, about 30 minutes.
- Sprinkle 1 tablespoon sweetener over each creme brulee. Use a culinary torch to heat sweetener until melted and golden.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 16.9 g, Cholesterol 367.9 mg, Fat 48.4 g, Protein 5.1 g, SaturatedFat 29 g, Sodium 53.3 mg, Sugar 0.4 g
BUTTERSCOTCH CREME BRULEE
Rich, decadent butterscotch creme brulee is truly an indulgent treat. Super creamy custard with a thin, glass-like layer of caramelized sugar on top, you get a wonderful variation of textures and temperatures in every single bite.
Provided by Jenni Field
Categories Custard and Pudding Recipes
Time 5h10m
Number Of Ingredients 7
Steps:
- Make the butterscotch: melt the butter in a heavy-bottomed saucepan. Add the dark brown sugar and the salt can cook until the mixture comes to a boil. Stirring constantly, cook until the mixture breaks apart and then comes together again and just begins to smoke.
- Immediately pour in the heavy cream. It will bubble and spit, so be careful, and the mixture may harden up. Just keep stirring over medium-low heat until all the butterscotch melts back into the cream.
- Whisking constantly, temper the butterscotch mixture into the egg yolks.
- Off the heat, stir in the vanilla extract.
- (Optional Step)For creamiest results, refrigerate the custard overnight.
- Preheat oven to 275F. Place a tea towel in the bottom of a half-sheet pan, folding the edges in so they don't hang over the rim of the pan. Bring a quart of water to a boil.
- Strain custard through a fine mesh strainer into a spouted measuring cup.
- Divide the custard evenly among four 5oz ramekins. Pass the flame of your kitchen torch over the surface of the custard to pop any bubbles.
- Place the filled ramekins on the tray and put the tray in the oven.
- Carefully pour the boiling water into the pan so it comes halfway up the sides of the ramekins. Take care not to splash any water into the custard.
- Bake until custards are set around the edges and still a little jiggly in the centers, about 35-40 minutes, depending on your oven.
- Remove the ramekins to a cooling rack. I use silicone tongs to grab them by the handles, leaving the water bath in the oven to clean up after it has cooled off.
- Once the custards have cooled, chill for at least 2 hours. Cover once they have reached refrigerator temperature.
- When ready to serve, remove the custards from the fridge. If there is any condensation on the surfaces, use the corner of a paper towel to wick it away.
- Pour a generous spoonful of either dark brown or granulated sugar onto each custard. If using granulated sugar, tilt the ramekins to completely cover the tops of the custard. Pour off any excess sugar. If using dark brown sugar, use your fingers or an offset spatula to carefully spread a thin, even layer of sugar over each custard.
- Use your kitchen torch to first melt and then evenly (as evenly as possible, anyway) caramelize the sugar.
- Allow to cool off for maybe 1 1/2 minutes before serving. This allows the caramel to harden into a lovely sheet of edible glass. Use the side of your spoon to crack through and enjoy.
Nutrition Facts : Calories 443 calories, Carbohydrate 26.7 grams carbohydrates, Cholesterol 270 milligrams cholesterol, Fat 36.9 grams fat, Protein 3.4 grams protein, SaturatedFat 22.2 grams saturated fat, ServingSize 4 oz, Sodium 334 milligrams sodium, Sugar 24.4 grams sugar
BUTTERSCOTCH CREME BRULEE (LIGHT)
If heavy cream tastes like butter to you, and not in a good way (as it does for me).then this offers a lighter way to enjoy this dessert, but it's not exactly a diet food.
Provided by Late Night Gourmet
Categories Dessert
Time 3h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Split vanilla bean down the middle and scrape out the insides. Heat half-and-half and vanilla bean (all of it, including the husk) on medium-high until it just comes to a boil. Remove from heat, cover, and allow to rest for 15 minutes.
- Whisk egg yolks and 2/3 cup of sugar together with butterscotch liqueur. Gradually stream some of the hot cream and vanilla mixture into the bowl while constantly stirring. Keep stirring to keep egg from scrambling. Continue until both mixtures are fully incorporated.
- Pour mixture through a fine mesh strainer and equally divide between 6 ramekins. Place the ramekins in a deep baking pan. Add enough water to come to halfway up the side of the ramekins.
- Cook in oven for 45 minutes, until the surface is set but still trembling when shaken.
- Allow to cool slightly, then move to refrigerator to cool for at least 2 hours and up to 3 days.
- When ready to finish, remove from refrigerator and place at room temperature for at least 30 minutes. Distribute 1 tablespoon of sugar on the surface of each ramekin. Gently rotate and tap the sides of each ramekin if necessary.
- Using a brulee torch set to the highest setting, gradually melt the sugar on the surface of each ramekin. The sugar will bead up and turn to liquid form; move the torch to another area if the sugar starts to blacken. Some blackening is desirable. After going over the surface, some unmelted sugar will remain. Go back over these areas with the torch until they're melted, but stop if it turns black.
- Allow to sit for a few minutes before serving.
Nutrition Facts : Calories 323.4, Fat 13.6, SaturatedFat 7.7, Cholesterol 145.6, Sodium 44.1, Carbohydrate 35.1, Sugar 30.8, Protein 4.4
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- Preheat the oven to 300°. In a medium saucepan, combine the cream, milk, brown sugar and salt. Cook over moderate heat, stirring, until the sugar melts and small bubbles appear around the rim. Remove from the heat and whisk in the chocolate until melted. Add the vanilla. In a medium bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture, then strain the custard through a fine sieve into a bowl.
- Set eight 1/2-cup ramekins in a roasting pan. Pour the custard into the ramekins and add enough hot water to the pan to reach halfway up the sides of the ramekins. Cover with foil and bake for 35 to 40 minutes, or until the crème brûlées are set but still slightly jiggly in the center. Uncover and let cool in the pan. Refrigerate until very cold and firm, at least 5 hours.
- Set the ramekins in the freezer for 20 minutes, until icy cold. Preheat the broiler and position a rack 6 inches from the heat. Place 4 of the ramekins in a baking pan and fill it with ice. Sprinkle about 2 teaspoons of granulated sugar evenly over each crème brûlée and broil for about 1 minute, until the tops are caramelized. Remove the crème brûlées from the ice water and refrigerate just until chilled, about 15 minutes. Repeat with the remaining crème brûlées. Alternatively, caramelize the sugar with a propane or brûlée torch. Top the crème brûlées with the caramel corn and serve.
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