This low carb vanilla crème brûlée is going to ROCK your dessert world! It’s got that silky-smooth custard, the golden crackly top, and all the elegance of the classic, just without the sugar crash.
Pin this now to find it later!
What if I told you this impressive dessert is actually EASY? You don’t need pastry school skills, fancy equipment, or a long list of ingredients. Just a few pantry staples, a low-carb sweetener, and a little patience while it chills…
It’s the kind of recipe that feels restaurant-worthy, but you can totally make it at home (and surprise everyone when you casually torch that sugar like a pro). Elegant, creamy, and absolutely guilt-free, this might become your new go-to dessert.
Helpful Tips & Variations
- Use allulose for the best caramel top. Erythritol works, but allulose caramelizes more like real sugar and gives a smoother finish.
- Don’t overbake. The custard should still have a little jiggle in the center when you take it out, it will set as it cools.
- Torch or broil. A kitchen torch gives the prettiest results, but a quick BROIL under close watch works too!
- Infuse extra flavor. Add a splash of espresso, almond extract, or orange zest to the cream for a unique twist.
- Make ahead. These can be made the day before and kept chilled. Just caramelize the tops right before serving.
- Serve it like a pro. Garnish with fresh berries or a light dusting of cocoa powder for an elegant finish.
Ingredients
- 2 cups heavy cream
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 5 large egg yolks
- 1/3 cup granulated erythritol (or preferred low-carb sweetener)
- Pinch of salt
- 2–3 tablespoons erythritol or allulose (for caramelizing tops)
How to Make Low Carb Vanilla Creme Brulee
- Preheat the oven. Heat oven to 325°F (160°C). Place 4 oven-safe ramekins in a deep baking dish.
- Warm the cream. In a saucepan over medium heat, combine heavy cream, vanilla bean seeds (and pod, if using), and salt. Heat until just steaming, do NOT boil. Remove from heat and let steep for 5 minutes.
- Mix the yolks and sweetener. In a medium bowl, whisk egg yolks and erythritol until pale and slightly thickened.
- Temper the eggs. Slowly pour the warm cream into the yolk mixture, whisking constantly to prevent scrambling.
- Fill the ramekins. Strain custard through a fine-mesh sieve into the ramekins for an ultra-smooth texture.
- Bake in a water bath. Pour hot water into the baking dish until it reaches halfway up the ramekins. Bake for 30–35 minutes, until custards are set but still slightly jiggly in the center.
- Cool and chill. Remove from oven, cool to room temperature, then cover and refrigerate at least 2 hours (or overnight).
- Caramelize the tops. Just before serving, sprinkle 1–2 teaspoons sweetener over each custard. Torch (or broil briefly) until GOLDEN and crisp!
- Serve and enjoy. Crack through that golden crust and savor the creamy custard beneath.
How to Store
- Refrigerator: Cover each ramekin tightly with plastic wrap and store in the refrigerator for up to 3 days.
- Caramelize just before serving: For the best texture, keep the sugar topping off until you’re ready to serve. Torch it fresh so the top stays crisp.
- Avoid freezing: While you can freeze the custard (without the sugar top), the texture can change once thawed! For the best silky-smooth result, enjoy it fresh or within a few days of chilling.
See? We told you this LOW CARB CRÈME BRÛLÉE was as elegant as it is delicious! It’s the kind of dessert that wows at a dinner party, but is simple enough to whip up on a weeknight.
Low Carb Vanilla Crème Brûlée
This low carb vanilla crème brûlée is elegant, creamy, and guilt-free. Silky custard, a golden caramelized top, and all the elegance of the classic, without the SUGAR crash. Perfect for dinner parties, holidays, or a fancy treat at home.
Ingredients
- 2 cups heavy cream
- 1 vanilla bean or 1 teaspoon vanilla extract
- 5 large egg yolks
- 1/3 cup granulated erythritol or preferred low-carb sweetener
- Pinch of salt
- 2 –3 tablespoons erythritol or allulose for caramelizing tops
Instructions
- Preheat the oven. Heat oven to 325°F (160°C). Place 4 oven-safe ramekins in a deep baking dish.
- Warm the cream. In a saucepan over medium heat, combine heavy cream, vanilla bean seeds (and pod, if using), and salt. Heat until just steaming, do not boil. Remove from heat and let steep for 5 minutes.
- Mix the yolks and sweetener. In a medium bowl, whisk egg yolks and erythritol until pale and slightly thickened.
- Temper the eggs. Slowly pour the warm cream into the yolk mixture, whisking constantly to prevent scrambling.
- Fill the ramekins. Strain custard through a fine-mesh sieve into the ramekins for an ultra-smooth texture.
- Bake in a water bath. Pour hot water into the baking dish until it reaches halfway up the ramekins. Bake for 30–35 minutes, until custards are set but still slightly jiggly in the center.
- Cool and chill. Remove from oven, cool to room temperature, then cover and refrigerate at least 2 hours (or overnight).
- Caramelize the tops. Just before serving, sprinkle 1–2 teaspoons sweetener over each custard. Torch (or broil briefly) until golden and crisp.
- Serve and enjoy. Crack through the golden crust and savor the creamy custard beneath.
Notes
- Refrigerator: Cover ramekins tightly with plastic wrap and store in the refrigerator for up to 3 days.
- Caramelize just before serving: Torch the top right before serving for the best crisp texture.
- Avoid freezing: Freezing can change the texture of the custard; best enjoyed fresh or within a few days!
If you give it a try, leave a comment, we’d LOVE to hear if you kept it classic or added your own fun twist. And if tonight isn’t your baking night, save this PIN for later. Oh, and don’t forget to follow Panfetti on Pinterest for more quick and cozy recipes!
Leave a Reply