A loose French translation for Creme Brulee would be broiled cream. YUMM! 😀 And not as hard as I thought it would be either!! 🙂 So without further ado, here’s the fabulous recipe, altered and inspired by Maria Health
Preheat oven to 300
Using mixer on low, mix together till a lighter, creamy look (about 1 minute)
6 egg yolks
2 Tbsp Xylitol
2 Tbsp Granulated Splenda
Set aside and in separate pot, cook over medium heat (my stove is gas, so evenly distributed heat, if you have electric, I would suggest a water bath) till almost boiling (while stirring constantly)
1 tsp artificial vanilla extract
2 1/2 cups whipping Cream (unwhipped, heavy cream)
Pour yolk mixture into cream and using mixer, mix well. Cook on med low heat for 3 minutes (while stirring constantly)
Pour into 4 ramekins (ungreased) or 1 9×9 ish sized casserole dish like I did 🙂
Bake for 30 minutes at 300
take out and cool… or eat… or cool then eat… or eat while cooling 😀
This is delicious hot, warm and cold!! 😀 hehe! I can tell you that because I ate alot of it at all temps!
Optional: Once at room temp, sprinkle 1 Tbsp sweetener on top of un-eaten creme brulee and broil for 2-3 minutes till sweetener melts. Watch carefully, this is when you can burn your Creme Brulee!
Is this recipe not working out for ya? Check out this other one that I haven’t tried yet, it’s also sugar free: Classic Creme Brulee at A Cozy Place Called Home
Tip: When I was in Africa, this dish was made with sugar of course, and the sugar got all hard-ish and kinda crunchy from the sugar on top that was broiled. Tonight, I just popped that dish in the oven for 3 minutes without additional sweetener, I didn’t think it needed it, and I prefer to use as little sweetener as possible! Of course, it didn’t get that beautiful crunchy top that Creme Brulee is famous for, but the taste is to DIE FOR! 😀
Tip: also, in Africa, refrigeration was scarce, so I had never had Creme Brulee American style till just about a year ago, and BOY was I disappointed!! Here, they make it fridge cold, and then broil it on the top just before serving. So you have a cold-ish dish with a warm-ish top. boo 🙁 Or, you can do it how I grew up with it- lukewarm/ warm/ hot! 🙂 Up to you!!
Tip: also, do not be alarmed if it dosn’t look done when you pull it out after 30 mins. It sets beautifully as it cools 🙂 But even warm, it’s set nice and creamy 🙂 sigh… I just Love this stuff! <3