Crème brûlée
Crème brûlée is the master of vanilla creams. Its sweet, crunchy layer will tempt everyone.
Low-carb crème brûlée with no added sugar
Our recipe features our calorie-free raw sugar substitute Xucker Bronxe, made from erythritol, transforming this classic French dessert into a delicious low-carb treat.
Instructions
1. For our crème brûlée, first preheat the oven to 150°C.
2. Whisk the egg yolks with Xucker Premium and the vanilla bean seeds.
3. Heat the cream together with the milk and add to the egg yolks, stirring constantly.
4. Stir until all the Xucker crystals have dissolved.
5. Place four molds in a roasting pan, stir the liquid crème brûlée once more, and spread it evenly.
6. Fill the roasting pan with boiling water, making sure the crème brûlée doesn't come into contact with it.
7. Now bake the crème brûlée in the oven for about 55 minutes, until it bubbles slightly and turns brown.
8. After two hours in the refrigerator, the crème brûlée is ready to be flambéed.
9. Spread a thin layer of Xucker Bronxe (or a mixture of Xucker Bronxe and Xucker Premium) over the cream and flambé until the Xucker is liquid.
10. Let the Xucker harden for a few minutes and enjoy.
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