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
Custard:
- 1 ½ cup heavy cream
- ¼ cup Lakanto Classic Monkfruit Sweetener
- 4 large egg yolks
- 1 tsp vanilla extract
- a pinch of cinnamon powder
Topping:
- 2-3 T Lakanto Classic Monkfruit Sweetener
Directions
Direction
- 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.