KETO CREME BRULEE
This creme brulee is an elegant low-carb dessert made with only 4 ingredients and is also keto, gluten-free, and sugar-free diet friendly.
Provided by Fioa
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 44m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk egg yolks and vanilla extract in a bowl.
- Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan over medium heat. Whisk constantly until it starts to simmer. Remove from heat; add yolk mixture slowly, whisking constantly, until well combined. Divide evenly between 4 ramekins and place them in a glass baking dish; pour in enough boiling water to come 1 inch up the sides of the ramekins.
- Bake in the preheated oven on the middle rack until set, about 30 minutes.
- Sprinkle 1 tablespoon sweetener over each creme brulee. Use a culinary torch to heat sweetener until melted and golden.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 16.9 g, Cholesterol 367.9 mg, Fat 48.4 g, Protein 5.1 g, SaturatedFat 29 g, Sodium 53.3 mg, Sugar 0.4 g
PUMPKIN CRèME BRûLéE
This pumpkin crème brûlée is the perfect dessert for a special meal, and it's surprisingly easy and convenient. Add this dessert to your holiday menu.
Provided by Diana Rattray
Categories Dessert
Time 47m
Yield 6
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- Preheat the oven to 300 F. Place 6 ramekins in a large baking pan.
- In a medium saucepan over medium-low heat, combine the heavy cream, milk or half-and-half, brown sugar, and spices. Cook, stirring, until the mixture is hot and just begins to simmer. Remove from the heat.
- Meanwhile, whisk the egg yolks in a small bowl with the granulated sugar, vanilla, and salt.
- While whisking constantly, pour about 3/4 cup of the hot cream mixture into the egg yolks. Whisk until smooth. Return the egg yolk and cream mixture to the saucepan and whisk to blend. Whisk in the pumpkin until well blended.
- Place a fine-mesh sieve over a large bowl and pour the pumpkin custard mixture through the sieve into the bowl.
- Bring a pot of water to a boil.
- Pour the pumpkin cream mixture into the ramekins. Pour the boiling water into the outer pan until it is about halfway up the sides of the ramekins.
- Bake in the preheated oven for 25 to 35 minutes. The custards will still have a slight jiggle when done.
- Place the ramekins on a rack to cool and discard the water. When the ramekins are cooled to room temperature, place them back in the empty pan. Cover with plastic wrap and chill for 2 to 3 hours or overnight.
- Just before serving, sprinkle 1 teaspoon of superfine or raw sugar over each pumpkin crème brûlée. Using a kitchen torch , carefully melt the sugar until golden brown while turning the ramekin to brown the topping evenly. The ramekins will become hot from the torch, so use an oven mitt to turn the custards as you melt the sugar. The topping will harden in a minute or two.
- Serve immediately. Enjoy.
Nutrition Facts : Calories 383 kcal, Carbohydrate 26 g, Cholesterol 286 mg, Fiber 1 g, Protein 9 g, SaturatedFat 16 g, Sodium 123 mg, Sugar 24 g, Fat 27 g, ServingSize 6 servings, UnsaturatedFat 0 g
CREME BRULEE
This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.
Provided by COOKALOT
Categories World Cuisine Recipes European French
Time 2h40m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
- Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
- Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
- Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
- Preheat oven to broil.
- In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
- Remove from heat and allow to cool. Refrigerate until custard is set again.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g
3-INGREDIENT EASY CREME BRULEE RECIPE BY TASTY
Here's what you need: vanilla ice cream, egg yolk, sugar
Provided by Rie McClenny
Categories Desserts
Yield 1 serving
Number Of Ingredients 3
Steps:
- Preheat the oven to 325˚F (160˚C).
- Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
- Add the egg yolk into the melted ice cream and whisk well.
- Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
- Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
- Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
- Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
- You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
- Enjoy!
Nutrition Facts : Calories 344 calories, Carbohydrate 34 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, Sugar 31 grams
HOMEMADE CRèME BRûLéE RECIPE BY TASTY
Here's what you need: heavy cream, vanilla extract, egg yolks, sugar, ramekins
Provided by Tucker Iida
Categories Desserts
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.
- In a medium bowl, whisk egg yolks and half of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
- Pour hot water into a large roasting pan. Place six ramekins into the pan (the water should come roughly halfway up the sides of the ramekins).
- Pour the egg mixture into the ramekins and bake at 325˚F (165˚C) for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
- Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.
- Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
- Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least five minutes before serving.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 29 grams, Fat 75 grams, Fiber 0 grams, Protein 13 grams, Sugar 29 grams
DIETER'S DREAM CREME BRULEE
Yet another creme brulee experiment... This one came out surprisingly well considering the ultimate goal was to make a dessert that had as few calories and fat as possible. The custard can be made with 2 tbsp of honey, or 3 tbsp of sugar or splenda. When I priced out the calories on nutritiondata.com the honey version came out to about 93 calories, the sugar version weighed in at 96, and the splenda version measured 70 calories per serving. The honey, and sugar versions will taste more natural, and for the price of 23 calories, I think it's worth it. This isn't the most spectacular creme brulee in the world, but it's pretty darn good considering the nutritional information. The spices and flavorings can be tweaked however you like them. I've had a blast playing around with it. The fun thing is that I can afford to play around with it and munch as much as I like without having to widen my doorways. :D Hope you enjoy!
Provided by kaze_no_sennyo
Categories Dessert
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 and arrange 4 4 oz. ramekins in a baking pan large enough to hold a water bath up to halfway up the ramekins.
- In a small saucepan over low heat (or in a double boiler) simmer the evaporated milk and the vanilla bean until the surface begins to shimmer and a slight skin forms. Do not allow to boil. If you don't have a vanilla bean it's ok. The vanilla just brings out the sweet flavor a little bit.
- While the milk is simmering, combine the egg whites, extracts (or whatever flavorings you choose), sweetener, and the salt. Try not to whisk quickly since you don't want the egg whites to foam. I use two forks, and scissor the tongs together to try to break up the membrane in the egg whites. Try to combine all of the ingredients as best as possible as you want to eliminate lumps in the final custard.
- Once the surface of the warmed milk has begun to shimmer, turn the heat off and allow to cool a bit so as not to cook the eggs.
- Pour the cooled milk mixture through a strainer into the egg mixture and mix together gently. Rinse the vanilla bean and save for future use. Note: You may want to pour the custard mixture through a fine sieve or collander several times to discard some of the larger chunks of egg membrane and other various lumps and irregularities.
- Once the mixture is strained to your satisfaction, evenly distribute it into the four ramekins and fill the pan up to halfway up the sides of the ramekins with water.
- Cover loosely with foil and Bake for about 40-50 minutes. Watch them closely, and do not overbake. When done, the custards should still be kind of wobbly in the center. The less time they bake the softer your custard will be, and because of the egg white substitution baking them too long will cause the custard to "Curdle."
- Once done, Remove the pan from the oven and allow the ramekins to cool in the water bath. Cover with plastic wrap and refrigerate for at least 2 hours.
- To serve: In a small bowl, mix together the sugar and brown sugar to make your brulee sugar. Remove the ramekins from the fridge and sprinkle a teaspoon of the mixture evenly on the top of each custard. If you have a culinary torch, use it to caramelize the brulee sugar. Try to caramelize the sugar quickly and evenly so the custards remain cool. If you don't have a culinary torch, a preheated broiler or salamander will work fine. Just place the custards as close to the flame as possible for about 30 seconds or so. Watch closely, and do not over broil or the custards and the sugar will burn. :(.
- Keep in mind that this dessert will have a slightly grainy texture as compared to a typical creme brulee recipe, but this one's actually ok for a night time treat -- even if you're watching your waistline! :) Have fun and enjoy!
Nutrition Facts : Calories 108, Fat 0.2, SaturatedFat 0.1, Cholesterol 2.6, Sodium 141.1, Carbohydrate 20.4, Sugar 20.4, Protein 6.7
More about "dieters dream creme brulee recipes"
49 CREME BRûLéE RECIPES THAT WILL KNOCK THE SOCKS OFF …
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Reviews 1Published 2016-10-14Estimated Reading Time 6 mins
- Classic. Fine Cooking has a simple recipe to follow for those looking to learn how to make a classic creme brûlée. Delight your guests at the next dinner party with one of these!
- Without A Torch. Over at Sophisticated Gourmet you can learn how to make a creme brûlée dessert without the use of a torch. Fly over now and see how it works!
- Brownies. You can even whip up some brownies with a bout of creme brûlée style. Find out all the details at Confessions of a Cookbook Queen.
- Dark Chocolate. If you’re a chocolate lover, you’ll want to visit Half Baked Harvest and learn how to whip up one of these dark chocolate concoctions.
- Filled Strawberries. You can even learn how to fill up some strawberries with a delicious and sweet creme brulee filling. These would be great to serve up at a party.
- Snickerdoodle. Hop on over to Taste and Tell to grab the recipe for this indulgent snickerdoodle creme brûlée. You’ll love every bite of this cozy treat.
- Lemon. This one has an extra tart flavor thrown in the mix of its sweetness. Lemon is a great way to round out this crispy and creamy dessert. Find it at At The Picket Fence.
- Slow Cooker. Learn how to use the slow cooker for your creme brûlée dessert. We love this idea and you can snag the details at The Chic Site.
- Candied Peaches. Feast on the Cheap grabbed some peaches and threw them in on this sweet recipe. Follow the tutorial after the jump!
- Coconut. Over at Chocolate & Carrots you’ll learn how to lighten up your dessert with some coconut. We love this sweet summertime flavor addition.
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