I recently had a bunch of egg yolks left in my fridge from when I made the keto protein bread and was wondering what I could make with it. And then it hit me: Crème brûlée! So I took an old recipe of my mom and replaced the sugary ingredients with a keto friendly option. And honeslty, I was amazed by how good these taste!
Since I am eating mostly dairy free recently I replaced the heavy cream with coconut cream and some coconut milk. I was surprised that even though I used coconut, this didn’t make them taste like coconut. They taste so close to the original ones. Yum!
Tips for making this recipe
This recipe is a dairy free version, but if you’re not a fan of coconut or you want to enjoy them with heavy cream, you still can. Just replace the amount of coconut cream and milk with heavy cream.
In this recipe I use vanilla seeds for the vanilla flavour. If you don’t like to use vanilla seeds you can replace this with 1 tablespoon of vanilla extract or 2 teaspoons of vanilla powder.
- Crème brûlée ramekins
- Baking dish
- Cooking pot
- Electric Mixer
- 5 Egg yolks
- 10.8 fl oz. Coconut cream
- 6.7 fl. oz. Coconut milk
- 1 Vanilla bean
- 1/3 cup Powdered erythritol
- 2 tbsp Brown erythritol to top them off.
To make the creamy mixture
- In a medium sized pot, add the coconut cream and coconut milk. Bring to medium heat until it starts to produce bubbles, but don't let it cook.
- Cut the vanilla bean in two and scrape out the the seeds and add it to the coconut milk and cream.
- Take the cream mixture off the stove and let it cool down.
- In the meantime, add the egg yolks into a medium sized bowl and add the powdered erythritol. Start mixing with an electric mixer for about 2-3 minutes.
- Add the cooled off cream mixture to the egg yolks mixture and whisk. Let the mixture sit for half an hour.
- Preheat the oven to 375 F.
- Place the ramekins in a baking dish fill them up with the creamy mixture until they are 2/3 full.
- Boil some water in a boiler.
- Add hot boiling water to the baking dish until the ramekins are covered in water for 2/3 – 3/4.
- Place the ramekins with the baking dish in the oven and bake for 40 minutes.
- Take them out of the oven and let them cool off to room temperature and store in the fridge for a couple of hours or overnight.
To finish them off
- Once they are cooled down, sprinkle some brown erythritol over each creamy mixture and use a blow torch to heat up and 'caramelize' the erythritol.
- If you don't have a blow torch, you can place them under the grill of the oven until the erythritol starts to caramelize.