Creme Brûlée

5 from 1 vote

A creamy and rich custard with a sweet and crunchy caramel layer top. You can steep half of the cream to infuse this with various flavors like chai, earl grey, matcha, and others!

Course Dessert

Cuisine French

Keyword creme brulee, custard, egg, ice cream

Prep Time 5

Cook Time 30

Chilling Time 4

Total Time 4 35

Servings

Calories 500kcal

Author Jenny Ross

Ingredients

6 egg yolks
1/4 cup powdered monkfruit
1 teaspoon vanilla
1/8 teaspoon salt
2 cups heavy cream
4 teaspoons golden monkfruit

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Instructions

Preheat oven to 300F.
Whisk egg yolks, powdered sweetener, vanilla and salt together in a bowl. Add cream and whisk until just combined. Pour the mixture through a fine sieve and discard solids.
Prepare four ramekins by placing them into a baking dish. Ladle the cream mixture into the ramekins. Move the baking dish containing ramekins into the oven and fill the baking dish with boiling water until it reaches about 2/3 of the way up the sides of the ramekins. (It’s easier to do this while the dish is in the oven than move it in while full of hot water.)
Bake for 30 minutes or until the center is just wobbly when the ramekin is shaken. Begin checking after 25 minutes or so of baking. Remove from oven and allow the creme brûlée to cool to room temperature before moving them to the refrigerator, 4 hours minimum.
When ready to serve, sprinkle one teaspoon of golden Lakanto monkfruit over the top of the creme brûlée and use a culinary torch to caramelize the top. Serve.

Notes

If you don't have a brûlée torch, you can use your oven's broiler for about 5 minutes to caramelize the sweetener. Make sure you caramelize the tops within an hour of serving as they will absorb moisture from the custard and dissolve.

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