Keto Creme Brulee

Creme brulee is a baked vanilla custard with a thin layer of burnt sugar on top that cracks under a spoon. This version uses erythritol in place of sugar, both in the custard and in the topping, and it is built from just heavy cream, egg yolks, vanilla and salt. The card makes 4 servings, one ramekin each.

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Most of the time is passive. The custard bakes for 30 to 35 minutes in a water bath, then needs at least 2 hours in the refrigerator, so the total is 2 hours 50 minutes with only about 15 minutes of work. The topping goes on right before serving, which means you can bake the custards ahead and finish them when the table is ready.

What Goes Into the Custard

• Heavy cream (2 cups): the base, and the reason the texture is so smooth and rich.
• Granulated erythritol (1/2 cup, plus 1/4 cup for the topping): the card allows another keto sweetener of your choice. The 1/4 cup for topping works out to 1 tablespoon per ramekin.
• Vanilla extract (1 teaspoon): heated with the cream so the flavor carries through.
• Egg yolks (4 large): they set the custard and give it body.
• Salt (1/4 teaspoon): it balances the sweetness.

Rosemary or a cinnamon stick can steep in the cream as it heats, as long as you strain them out before the cream meets the yolks. Almond or coconut extract can change the flavor from the classic.

Getting a Smooth Custard

Three steps decide how silky it turns out.

• Heat the cream until it is steaming and fragrant, and stop before it boils. Warm the cream, erythritol and vanilla in a medium saucepan over medium heat, stirring now and then. Boiling would change the texture of the custard. A heavy-bottomed pan helps the heat spread evenly and prevents scorching.
• Temper the yolks. Whisk the yolks and salt together, then pour the hot cream in gradually while whisking the whole time. Adding it slowly keeps the yolks from scrambling.
• Strain it. Pass the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

Measuring everything before you start makes this go faster, and a kitchen scale helps with the erythritol, since the sweetener amount affects both texture and taste.

Baking and Chilling

The oven goes to 325°F (163°C). Pour the strained custard evenly into four ramekins and set them in a baking dish. Fill the dish with hot water to halfway up the sides of the ramekins. The water bath cooks the custard evenly, which is how it stays creamy. Ramekins of about 6 ounces work well.

Bake for 30 to 35 minutes. The edges should be set while the center still jiggles slightly. Lift the ramekins out of the water, let them cool to room temperature, then refrigerate for at least 2 hours, until fully chilled. Letting them chill overnight is also fine.

If you have no ramekins, small oven-safe dishes or muffin tins lined with parchment paper work, as long as they can handle the oven and the water bath.

Caramelizing the Top

Just before serving, sprinkle 1 tablespoon of erythritol over each custard. A kitchen torch gives the most control, and a broiler is the fallback, and you move it until the sweetener forms a crisp, golden crust. Without a torch, the ramekins can go under the broiler for about 1 to 2 minutes, with close watching so the top does not burn. Let the crust cool for a minute before serving.

The same rules apply to every flavor you try. Anything you steep in the cream goes in while it heats, comes out before the yolks go in, and the strained custard goes into the ramekins as usual. Keep the water bath and the bake time the same when you add cocoa or zest, and check the edges and center as described above.

Flavor Variations

• Herb or spice: infuse the cream with a sprig of lavender or a pinch of nutmeg while heating, and strain it out before mixing with the yolks.
• Citrus: a teaspoon of lemon or orange zest adds brightness that suits the cream, especially in warm weather.
• Chocolate: whisk a couple of tablespoons of unsweetened cocoa powder into the cream mixture before combining it with the egg yolks.
• Other extracts: almond, coconut or hazelnut in place of the vanilla.

What to Serve With It

Fresh raspberries, strawberries or blackberries sit well next to the custard, since their tartness contrasts with the cream. A spoonful of unsweetened whipped cream works too, and a little erythritol can sweeten it if you like. A warm cup of coffee or herbal tea is a good counterpoint to the cold custard.

Each ramekin has about 350 calories, 34 grams of fat, 20 grams of saturated fat, 3 grams of carbohydrates and 5 grams of protein.

FAQ

Can I use a different sweetener than erythritol?

Yes. Monk fruit or stevia can work. Adjust the amount to the sweetness of the one you choose.

How long do leftovers keep?

Up to 3 days in an airtight container in the refrigerator. Caramelize the top fresh just before serving.

What if there are no ramekins?

Small oven-safe dishes or muffin tins lined with parchment paper work, as long as they suit a water bath.

Can it be dairy-free?

Full-fat coconut milk or a dairy-free cream can replace the heavy cream. The flavor and texture will change a little.

How long does it need in the refrigerator?

At least 2 hours after cooling to room temperature. Chilling it overnight gives an even better set and lets the flavors settle.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us