Diabetic Good Baking: Creme Brulee

A classic French dessert which, surprisingly isn’t very difficult to make. Stir together few ingredients and voila! You have indulgent and very impressive dessert on your Christmas menu. The big bonus is, you can make in advance, so no frantic preparations while your guests are waiting at the table. There is one downside though. Traditional brullee is served with a crispy layer of caramelized sugar on top, and obviously, we can’t do that in low carb version. Instead, I decided to use some cherry sauce. Maybe it’s not a traditional version of crème brulee, but it tastes really nice , if not better than with sugary topping.

Ingredients (makes 3 portions):

300 ml double cream
4 egg yolks
3 tbsp erythritol (powdered)
1 tsp vanilla extract

Fruit sauce:

100 g cherries/raspberries or strawberries (fresh or frozen)
1 tbsp erythritol
Pinch of xanthan gum

Preparation:

Fruit sauce:

Place the fruits and erythritol in a small saucepan and cook for couple of minutes. Sprinkle the xanthan gum on top and mix well. Let it cool down completely and put in the fridge.

Cream brulee:

Preheat oven to 100C and prepare 3 ramekins.
In a small saucepan heat up cream with vanilla extract. Take off the heat just before it starts boiling. Let it cool down a bit.
Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until paler in colour and a bit fluffy.
Pour the cream into the beaten egg yolks, continuously stirring with a wire whisk.
Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it.
Pour into ramekins and bake for about 40 – 45min until the mixture is softly set. It should wobble a bit like a jelly in the middle. Don’t let them get too firm.
Remove the desserts from the oven and let them cool down. Refrigerate for a couple of hours.
Spoon about 1 tbsp of fruit sauce on top and serve.