La crème brûlée cetogénica es un postre fácil y elegante, con el sabor cremoso de la vainilla y esa dulce corteza asada por encima. ¿Quién puede resistirse al sabor y la textura de este postre clásico? Ahora, con el endulzante Monkfruit y esta receta, puedes disfrutar de este postre decadente, denso y cremoso sin azúcar.
Sugar-Free Creme Brulee
Suzie Gray
4
30 minutes
55 minutes
285
In this Sugar-Free Creme Brulee recipe, we make it sugar-free using Monkfruit Sweetener instead of sugar. Try it! It may just become a new favorite. For a weeknight treat, a special dessert or a holiday tradition.
Ingredients
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1 ½ cup heavy cream
¼ cup Lakanto Classic Monkfruit Sweetener
4 large egg yolks
1 tsp vanilla extract
a pinch of cinnamon powder
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2-3 T Lakanto Classic Monkfruit Sweetener
Directions
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Preheat oven to 400. Prepare 2-3 ramekins (depending on size) with cooking spray and place in a baking dish with sides.
Mix heavy cream, Monkfruit Sweetener, egg yolks, vanilla and cinnamon in a pot over the stove on medium heat for 10-15 minutes, stirring regularly until it coats the back of a spoon.
Divide custard mixture between the ramekins. Fill baking dish with hot tap water to just below the top of the ramekins, about 1-inch below the edge.
Bake 55 minutes at 400°
- Remove from oven and let fully cool in pan. Refrigerate for 30 minutes.
Prior to serving, sprinkle Lakanto Monkfruit Sweeter over the top of each custard. Place baking sheet back in oven broil on high (just takes a minute) until the top gets a little crispy. (for best results do not use a torch and do not overbroil)
Serve immediately
2 comentarios
Yummy
Most interesting crème brûlée recipe I’ve seen in years. Can’t wait to try it with this sugar substitution.