Hazelnut Creme Brulee
Ingredients
The custard
-
1
cup
heavy cream
-
3
large
egg yolks
-
2
tablespoons
low carb sugar (or Swerve Granular)
-
1
pinch
salt
-
¼
teaspoon
hazelnut extract
-
2
tablespoons
spiced rum, brandy, or bourbon
For topping (optional)
-
4
teaspoons
low carb brown sugar (Sukrin Melis or Swerve Confectioners)
Instructions
- Preheat the oven to 350°F and prepare a water bath.
- In a bowl, beat the egg yolks and sweetener until well combined.
- Heat the heavy cream in a pot until it steams, then slowly whisk in the egg yolk mixture.
- Add the spiced rum and hazelnut extract to the mixture and stir well.
- Divide the mixture into ramekins and place them in the water bath.
- Bake for 30 minutes or until the center is just set.
- Cool in the water bath for 30 minutes, then refrigerate for at least 4 hours.
- Before serving, sprinkle sweetener on top and caramelize with a culinary torch.
Nutrition Facts (estimated)
Servings
2
Calories
534
Total fat
52g
Total carbohydrates
4g
Total protein
7g
Sodium
0mg
Cholesterol
0mg
You might also like