Sugar Free Crème Brûlée
One of the best things about Crème Brûlée is the crispy layer of caramelized sugar on top – something that has just been a challenge for a sugar free version of the popular dessert. However, Sukrin Gold has the ability to caramelize when being broiled with a small torch, just like regular sugar on regular Crème Brûlée making the sugar free Crème Brûlée a real option.
Ingredients
4 servings
Crème:
50 g Sukrin:1
100 g egg yolks
1 vanilla bean (or the equivalent in vanilla powder)
425 g heavy cream
Caramel topping:
75 g Sukrin Gold
Small food torch and 4 ramekins (heat safe bowls)
Instructions
- Split the vanilla bean and scrape the seeds. Mix the seeds with a little bit of Sukrin, to avoid their sticking together.
- Quickly whisk Sukrin:1 and egg yolks together in a bowl.
- In a pot heat the vanilla, the empty vanilla bean and the heavy cream to approx. 195 F and remove from the heat. Discard the vanilla bean and pour 1/3 of the heavy cream mix into the egg mixture while continuously whisking. Pour the egg mixture into the pot with the hot heavy cream and heat to 175 F, while whisking.
- Cool the mixture to about 95 F. Remove the foamy layer on top and distribute the mixture into 4 cold ramekins or similar heat safe bowls. Bake in a 230 F oven for about 25 minutes. Remove and cool in fridge for a minimum of 2 hours.
- Spread a thin layer of Sukrin Gold on the top of the Crème Brûlées. Caramelize quickly using a small torch burner. Cool for a few minutes before serving.
Enjoy!
This recipe was adapted from Sukrin Denmark
translate into cups and tablespoons please. also, how many carbs per serving?
Hello. The measurements in cups and tablespoons are:
Creme – 4 1/3 T Sukrin, 5 egg yolks, slightly less than 2 cups heavy cream
Top – 5 T Sukrin Gold.
The recipe was translated from the Danish Sukrin website and does unfortunately not provide information about the carb count.
Do the other forms of sukrin caramelize or just the sukrin gold?
It is just the Sukrin Gold that caramelize.