The nutritional values above are per portion, calculated for 3 servings. The nutritional values indicated per dish are merely an indication. Since the nutritional value can vary greatly depending on the brand/product you use, it has a significant impact on the overall nutritional value of a complete dish. Additionally, everyone consumes different quantities, so it’s always best to calculate the nutritional value based on the ingredients you use and the portion size you eat. Don’t know how to calculate it yourself? You can read about it here.
Crème Brûlée, simple and worth it!
Hmmmmmmm Crème Brûlée! A delightful warm velvety pudding with a crispy layer on top, YUM! It may seem daunting to make this dish, but believe me, it’s really very simple and absolutely worth it!
The Ingredients
For 3 servings
- 3 egg yolks (size M)
- ¼ tsp vanilla
- 300 ml liquid, unsweetened heavy cream
- a pinch of salt
- 30 grams erythritol powdered sugar
- erythritol brown sugar (for the crispy top)
The Preparation
Preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Place 3 ramekins (or other oven-safe dishes) in a deep baking dish or roasting pan. Fill the dish/roasting pan with water until the ramekins are submerged about halfway.
In a saucepan, combine the heavy cream and vanilla and heat it until it is just about to simmer. Turn off the heat and let the cream cool slightly for about 5 minutes.
While the cream is cooling, whisk the egg yolks together with the pinch of salt and erythritol powdered sugar.
After the cream has cooled for 5 minutes, slowly add the egg yolk mixture while continuously stirring with a whisk. Keep stirring during the addition.
Divide the mixture among the ramekins and place the baking dish/roasting pan in the middle of the oven for 45 minutes.
Remove the baking dish/roasting pan from the oven and carefully take out the ramekins. Allow them to cool until they are almost at room temperature. Then, refrigerate the ramekins for at least 2 hours.
The Finishing Touch
Remove the ramekins from the refrigerator and let the Crème Brûlée come to room temperature. Brush the top with a thin layer of erythritol brown sugar.
There are two ways to achieve that beautiful crispy caramel layer:
1. Use a small kitchen torch to melt and caramelize the sugar layer.
2. Set the grill to the highest setting and place the ramekins under it for a few minutes until a nice caramel layer forms (depending on your grill/oven, this will vary between 2 and 6 minutes).