Keto Candy Cane Creme Brulee Recipes

KETO CANDY CANE CREME BRULEE

Steps:

• In a mixing bowl, whisk together your egg yolks and sugar substitute.
• Pour in your cream, vanilla and peppermint extract and stir.
• Scoop the cream mix into 4 ramekins.
• Place the ramekins into a boiling hot water bath, making sure not to get any water into the ramekins)
• Bake at 350°F / 175°C for 35 minutes.
• Take out and let cool.
• Spoon your erythritol onto the top of the custard. You could also mix in your candy cane if you prefer.
• Use a torch or broiler to caramelize the top. Keep a close eye on it so it doesn't burn!
• Take out and cool. DO NOT TOUCH.
• When cooled, top with crushed candy canes if desired.

CANDY CANE CREME BRULEE RECIPE - (4.1/5)

Steps:

• Pre heat oven to 300 degrees. Crush candy canes fine with food processor or rolling pin.(to about sugar granule size) Pour cream into sauce pan and heat over medium heat to boiling point. remove from heat ans set aside. mix 1/3 cup of sugar with 1/8 cup of candy cane, whisk in egg yolks and vanilla until blended. To this add the hot cream a little at a time, whisking continuously until all is blended well. Place 4- 4 oz ramikins into a hot water bath and fill evenly. Bake for about 35 minutes until almost all set, but center should still jiggle slightly. Remove from oven but leave ramikens in bath until they are cool enough to be removed by hand. Cover and refrigerate for 2 hours or up to 2 days. Just before serving mix brown sugar, granulated sugar and crushed candy cane. Sprinkle each ramiken with 2 teaspoons of the mix and torch until caramelized. After caramelized sprinkle top with any remaining crushed candy cane and serve.

KETO CREME BRULEE

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.