Vanilla crème brûlée

Classic vanilla crème brûlée caramelized on top — a low-carb adapted version using a heat-stable sweetener.

Ingredients

---

Instructions

1. Preheat oven to 150°C. Heat the cream with the split vanilla bean until just under simmer, remove from heat and let infuse 10 minutes.
2. Whisk yolks with the sweetener without aerating, pour the hot cream slowly while whisking to temper.
3. Divide into ramekins, place in a deep tray and bake in a bain-marie 30–35 minutes until set but slightly wobbly at the center.
4. Chill for at least 2 hours. Just before serving, sprinkle a thin layer of sweetener and caramelize with a blowtorch.
5. Serve immediately to keep the crisp top.

---

Variants

• Add a touch of orange blossom water for a Mediterranean note.
• Replace part of the cream with coconut milk for a dairy-free option.

---

Tips

• Use even-sized ramekins for consistent cooking.
• Cooking time varies with ramekin size — check visually.

FAQ