Crème Brûlée

16 oz heavy cream

½ tsp vanilla extract

¾ cup erythritol (for creme brulee mixture)

3 tbsp erythritol or other sweetener (for topping)

3 egg yolks

optional: hot water (for water bath)

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1. Preheat the oven to 325 degrees F.
2. Combine the heavy cream and vanilla extract in a medium saucepan and heat over medium-high heat.
3. Bring this mixture to a boil, cover, and then allow to sit for 15-18 minutes.
4. While your mixture is sitting, combine 1 cup of the erythritol and egg yolks in a large bowl.
5. Using a hand mixture, beat the eggs and erythritol until well combined.

Note: the mixture will lighten in color.

6. Slowly pour in the cooled heavy cream mixture, stirring to mix well.
7. Evenly pour the keto creme Brule mixture into three ramekins.
8. To cook the keto creme Brule, you can either bake on a baking sheet or in a water bath. The water bath will help reduce any cracking.
9. If placing in a water bath, set the ramekins inside of a pan, and then pour hot water into the pan until water cover about half of the ramekin.

If not using a water bath, place on a baking sheet.

10. Bake for 45 minutes or until set (but still soft in the center).
11. Remove from the oven and allow to completely cool (may take 1-2 hours).
12. Sprinkle an additional 1 tbsp over each of the ramekin and heat either using a kitchen (culinary) torch or heat a spoon and then quickly press the spoon onto the sweetener (the spoon will have to be hot enough to brown the sweetener, so you will have to move quickly).
13. Enjoy your keto Crème Brûlée!

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