Creme Brulee (Hypoglycemia Diet Strict, GF,SF,LowCarb)

OLYMPUS DIGITAL CAMERA You will love this as much as I did, I am certain! You can tell it was good by the fact I ate too much of it for a full picture! LOL πŸ˜€ You can see my little spoon fulls from the corners though! hehe!

A loose French translation for Creme Brulee would be broiled cream. YUMM! πŸ˜€ And not as hard as I thought it would be either!! πŸ™‚ 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 πŸ™‚

Bake for 30 minutes at 300

take out and cool… or eat… or cool then eat… or eat while cooling πŸ˜€

This is delicious hot, warm and cold!! πŸ˜€ 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! πŸ˜€

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 πŸ™Β  Or, you can do it how I grew up with it- lukewarm/ warm/ hot! πŸ™‚ 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 πŸ™‚ But even warm, it’s set nice and creamy πŸ™‚ sigh… I just Love this stuff! <3

This recipe shared over at: Live Laugh RoweΒ  /Β  Red and HoneyΒ  /Β  The Shabby Creek CottageΒ  /Β Β  House of HepworthsΒ  /Β  Live RenewedΒ  /Β  Little House LivingΒ  /Β  The Gingerbread Blog /Β  Flamingo Toes

 

About Christine

I'm a bit of a health nut and not ashamed of it! God, family and Missions are huge passions and driving forces in my life. I have had fibromyalgia for most of my life and am in the process of a treatment that is gonna give me my life back! Join me in my journey to wellness, make some new friends and maybe encourage someone else along the way!
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13 Responses to Creme Brulee (Hypoglycemia Diet Strict, GF,SF,LowCarb)

  1. Mary says:

    I made this last week….whole family loved it. I also make a cheese cake: 2 phill cream cheese, splenda, juice of 1 lemon and grated rind and fold in 2 cups whipped 35% whipping cream that has been sweatenedd with splenda. No crust though…I guess unsweetened coconut could be used. Try it…just delicious!

    • Christine says:

      Mmmm, this sounds lovely! thanks so much for sharing!! I have a cheesecake type thing that I make too, I put some eggs in it for the protein so it works for breakfast πŸ˜€

  2. Pingback: – Taco Casserole (HG Strict, GF, SF, Low Carb)

  3. Mary Ann walsh says:

    What is Xylitol and where can you get it. I am diabetic and have been looking for a recipe like this for a long time. Thanks.

    • Christine says:

      Hi Mary Ann πŸ™‚
      Xylitol can be found in some grocery stores where you find the other sweeteners like Splenda. I personally get mine at our local Health Food Store in a big bag πŸ™‚
      Be careful with sweeteners though, if you are trying to lose weight! It will quickly slow down weight loss!

      • Mary Ann walsh says:

        Hi, thanks for the info but why do you use this and Splenda in this recipe

        • Christine says:

          I prefer it because it has the closest to sugar type of flavor and is more natural than the Splenda. But it’s more expensive than the splenda and it mixes really well with the Splenda, they help each other out with the sweetness level πŸ™‚

          Splenda alone has a bitter yucky taste to it in my opinion πŸ™‚

  4. ell says:

    The recipe sounds great. However, people with Hypoglycemia cannot have Splenda (or sucralose). It is sugar. Diabetic’s can have it. I have had Hypoglycemia for 35 years. I watch it carefully and researched Splenda after I had an attack after eating it. No attacks before or after. Splenda is sugar. Be careful. Be sure to research any sugar substitutes you eat.

    • Christine says:

      Hi Ell! Thanks for coming to my website and commenting! πŸ™‚

      I wonder if you are allergic to Splenda! I have a couple friends with HG who can NOT have splenda at all too. I personally don’t prefer it as it’s not the healthiest option, so I use Xylitol mostly. Splenda is not a sugar for Diabetics or Hypoglycemics, however! most doctors recommend using Splenda as a substitute for sugar because of this.

      Desserts are something we all need to be careful of, weather we use sugar or sugar substitutes, it’s an unusual amount of that stuff, and is not healthy on a regular basis for SURE! A dessert is something I would make once a month or something. And this one, only once or twice a year. πŸ™‚

    • Christine says:

      Oh! And I just had another thought! You DO have to be careful with what Splenda you buy! They’ve started making a sweetener WITH Splenda in it, AND sugar!! I noticed that a few months ago and was pretty upset at the way they advertise and package it! I almost bought it and decided to read the ingredients just to be sure, and SO glad I did!!

  5. Kirstin G Lynde says:

    Christine, a question – why do you choose artificial vanilla extract rather than real here? Is real…a risk for blocking? LOVE your site, you’re so generous to share these. Since I’m doing HG strict for a few weeks this is my new go to site for little treats especially!
    Kirstin

    • Christine says:

      Hi Kristin! Back when I was still learning about the protocol I got freaked out by real extract and just never bothered to change all my recipes back to them from the artificial lol! It’s quite a different flavor! I don’t think you need to worry about extracts unless there is a crazy amount in your food, concentrated to do something in your body. if it’s just for flavor in a recipe, don’t worry about it πŸ™‚
      And so glad you like my recipes! πŸ™‚

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