Indulgent and creamy in all the right ways, this creme brulee is the first of MANY for me. This dessert hit the spot, and was surprisingly easy to make- on the first go! I spent about 30 minutes to make this (while watching a movie) on Sunday and I had desserts for the week. Better yet- this is one of the first times I used this monkfruit sweetener and it was so good I couldn’t tell which ones I had done with sugar and which ones I had done with the sweetener- it was identical in both taste and texture.
Using the monkfruit sweetener makes this a great dessert for keto- heavy cream certainly isn’t skimping on fat or calories, but makes this so luxurious you won’t notice the absence of sugar.
Citrus Vanilla Creme Brulee (With Indulgent AND Sugar-Free Options)
Adapted from Zoe Bakes
Makes 4 ramekins
2 cups heavy whipping cream
1 teaspoon vanilla extract
zest of 1/2 orange
1/4 cup white sugar OR monkfruit sweetener (I used Lakanato) (plus a little extra for the top to caramelize)
5 egg yolks
mint leaves and berries for garnish
Preheat oven to 300 degrees. In a small sauce pot, heat cream, vanilla extract, and orange zest over medium heat until cream is simmering. Remove and set aside.
Add egg yolks and sugar to a medium bowl and using a handheld mixture, beat until egg yolks are beaten. Add in cream mixture and continue to beat until mixed, about 20 seconds. You can choose to strain this at this time if you’d like this to be a more traditional and super smooth creme brulee, but I skipped the straining and loved it. Pour mixture into four small ramekins. Place ramekins on a rimmed baking sheet and pour just a bit of water onto baking sheet so it is one even layer.
Bake creme brulee until the custard wiggles just slightly (like jello), about 40-45 minutes. Cool and refrigerate until set, at least a few hours.
Sprinkle top with a bit of sugar and using a broiler or a blow torch, caramelize sugar on top. It took me about 3 minutes in the broiler.