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

4 replies
  1. pernille
    pernille says:

    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.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *