Chocolate Crème Brûlée
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Chocolate Crème Brûlée
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Silky, smooth, chocolatey custard and a crusty, caramel topping are all yours in this easy-to-make, sugar and gluten free chocolate crème brûlée recipe.
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Ingredients
- 4 large egg yolks, room temperature
- 1 whole egg, room temperature
- 3 tablespoons powdered THM Gentle Sweet or equivalent powdered sweetener (how to make powdered sweetener)
- 1 cup (8 ounces) on plan chocolate chips (THM, Bake Believe, or ChocZero are my favorites), any kind (dark chocolate, milk chocolate, white chocolate)
- 1 cup heavy cream
- ½ cup plain unsweetened almond, cashew, or coconut milk
- ½ teaspoon pure vanilla extract
- ½ teaspoon coffee extract (optional)
- 1 teaspoon other flavor extract of choice (hazelnut, peanut butter, mint, raspberry, etc.) (optional)
- ¼ teaspoon mineral salt
- Granulated Erythritol
Instructions
- Preheat oven to 300° Fahrenheit. Place 8 crème brûlée ramekin dishes in a baking dish or two; set aside.
- In a 4 cup or larger measuring cup (you can use a bowl, but it's easier in a measuring cup because you'll be pouring it out later), whisk together the egg yolks, whole egg, and sweetener until well blended and mixture thickens slightly. Set aside.
- In a small saucepan, heat the chocolate chips, cream, and milk over medium-high heat, stirring occasionally to prevent scorching, until just beginning to bubble and the chocolate has melted.
- Remove cream mixture from heat and slowly pour into the egg mixture with one hand while briskly whisking with your other hand.
- Whisk in the vanilla, coffee extract, any other flavorings, and salt.
- Pour the liquid into the ramekins until about 3/4 full.
- Pour cold water into the baking dish around the ramekins so the water rises about halfway up the ramekin dishes.
- Pop into the oven and bake for 30 to 40 minutes (give or take, varies based on size, shape, and depth of ramekins) or until mostly set. The center should still be a bit jiggly.
- Using a spatula, carefully remove the ramekins from the water and set on a cooling rack.
- Cool for about 20 minutes then cover with plastic wrap (be careful not to touch the surface of the custard) and refrigerate for 3 or more hours.
- Sprinkle 1/2 to 1 teaspoon granulated sweetener over the top of each chilled crème brûlée. Melt and caramelize this sweetener with a torch until golden brown.
- Allow to cool an additional 10 or so minutes so caramelization can harden into a crust.
Nutrition Information
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Serving
1serving
Calories
247kcal
(12%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
21g
(32%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Sugar Alcohols
16g
Net Carbohydrates
1g
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 247kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Sugar Alcohols | 16g | |
| Net Carbohydrates | 1g |
* Percent Daily Values are based on a 2,000 calorie diet.
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