Delicious. I added two tbsp of sweetener to the cream instead of 1. Also, it's important to really beat the egg yolks well. I didn't do that the first time and the custard was soup like. Second time I made sure to beat the yolks with my mixer and it was perfect.
How is something that has 16.9 g net carbs per serving considered keto? I hope I'm missing something because I'd love to make this!
This is SO good. I make it once a week and it’s my Keto dessert for the week (a little goes a long way, it’s very rich!). It takes longer than 30 minutes. I cook it about 45 minutes otherwise it doesn’t set. Definitely refrigerate and eat it cold. Sometimes I sprinkle cinnamon on the top (with the sugar!). And lastly, if you don’t have a torch, just broil the sugar topping for about 30 seconds in the oven or until it gets caramelized. Great recipe!
The best thing that has happened to Keto since cooked meat very surprising. I added 6 egg yokes as it makes it a little thicker. Also you cannot burn Stevia so you will have to use Erythritol for the topping. I might try adding Irish cream next (is that keto approved?) and some raspberries. Cooks perfectly in 7 minutes in my Instantpot... Get one!
This came out so good! Shared with non-keto people and they thought is was perfect
I followed the recipe as is and it was ok. Creme Brulee is my favorite dessert and I may fix this for myself on occasion but won't serve it to guests. It is much better fresh than if it sits over night. I used Stevia which only burns on top and isn't that good burnt sugar taste. I tried using a torch so maybe under the broiler will work better. The next time I will add more sweetener to the pudding as it wasn't quite sweet enough for me.
It was delicious!! I made it with Splenda. I even put in broiler to get a crusty top and it did ok with Splenda but i like a lot of the crusty part so I will try a different sweetener on top. But other then that i wouldn t change anything. I also baked it in a small cake pan because that s all I had. It worked out fine.
I've used the custard base for both creme caramel and creme brulee with fantastic results. I would recommend some type of tart berry to balance the extreme sweetness.
