Keto Crème Brûlée is a classic French dessert. It is creamy, decadent, and certainly makes an elegant presentation. The French are famous for their delicious custard-based desserts, and for most, this one is at the top of the list. You will find it on most dessert menus at today’s upscale restaurants. But, it is even better at home, and so easy to make. The top is a crunchy caramelized sugar that is torched – for Joanie’s recipe, it is sugar free, but just as delicious!
Crème Brûlée has always been a favorite for both of us. Like many of you, I am sure, it has been a way to top off celebratory meals – birthdays, anniversaries, and holiday restaurant dining. But, how many actually make it at home? There are a lot of steps and a few extra pans in the kitchen, yet, the recipe is very easy to make. The only step that takes extra care is the caramelization of the topping. Even if you are a little heavy with the torch, it will still be delicious. A little berry garnish is also a nice idea.
Keto Crème Brûlée consists of 4 simple ingredients – heavy cream, eggs, vanilla, and a sugar-substitute. These are likely ingredients that you already have in your keto pantry or refrigerator. Many original French recipes call for using vanilla bean instead of extract. That does require an additional step or two. You would have to infuse the vanilla bean flavor by steeping in the warm cream for 15 minutes or so, and then use a strainer to remove the vanilla bean seeds. Some chefs even infuse their sugar for weeks with vanilla beans in sealed jars to enhance that vanilla flavor. For this recipe, Joanie keeps it simple . . . choosing a quality vanilla extract.
Although not an ingredient, a kitchen culinary torch is the ideal tool for caramelizing the sugar-substitute topping. You could use your oven broiler to obtain a similar effect. However, you would need to move the filled ramekins that have been topped with the sugar substitute as close to your oven broiler as possible. It will burn quickly after 1 or 2 minutes. We like using a kitchen torch as the flame is more controlled and the topping caramelizes more evenly.
We found an excellent refillable butane culinary torch from Jo Chef. It has many safety features and produces a nice even flame that can be adjusted for various kitchen projects. It is a good tool for charring the outside of steaks, heating fruit toppings, and of course, for caramelizing (brûléeing) the top of your Keto Crème Brûlée.
Your choices for a sugar-free sweetener are numerous. Some folks use Swerve, some like Allulose, and Monkfruit should work well. Joanie uses Erythritol which caramelizes much like regular sugar. It is a bit more coarse in texture, but still seems to work well. Sometimes it helps to start with a shallow layer, lightly torch that, and then add more for the finishing torched caramelization. You can read more about sugar-free sweeteners in our post – Low Carb Sugar Substitutes and Conversion Charts.
Keto Crème Brûlée Preparation Tips
Joanie’s first tip is to use medium heat for the heavy cream. You do not want it to boil, merely come to a simmer. She adds the vanilla extract at the end of the process when the cream has been removed from the burner. It will infuse as it rests. Speaking of heating . . . make sure you use a hot water bath when baking. This is necessary for the custard to cook evenly. Just allow for cooling, as well, before trying to remove the ramekins from your baking dish. A heat proof glove on one hand and a thin but sturdy flipper on the other will do the trick, nicely.
Allow the cooked ramekins to cool further, and come to room temperature on a cooling rack. You will notice that the pale white mixture will have turned a light yellow or egg-yolk color after baking. Joanie will use the same 9 x 13 inch baking dish to store the desserts in the refrigerator for at least 4 hours (she usually keeps them refrigerated overnight). Just make sure you cover them with plastic wrap.
Caramelize with your culinary torch right after removing from the refrigerator. It is also a good idea to return the caramelized creation to the refrigerator for a few minutes to harden further . . . but, if you like a little heat on top this is not necessary. The caramelized sugar-substitute will crack like thin glass when you go for that first delicious bite with your spoon.
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Keto Crème Brûlée – A Classic French Custard Dessert – Rich, Creamy, and Low Carb!
Keto Crème Brûlée is a Classic French Dessert! You will have a delicious creamy, rich custard, chilled and topped with a caramelized sugar-free topping. You should hear a crack when tapped with your spoon. It will enhance any elegant dinner. It will also go well with a light berry topping. Enjoy!
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