Updated: Oct 13, 2018
Creme Brulee (burnt cream) is sweet, creamy, vanilla custard topped with candied sugar. Make it with no sugar and no torch to achieve the same taste you love.
Creme brulee is one of those desserts that you hold high. When it's on the menu, you order it. That crunchy, burnt sugar top that, when you break it, exposes the creamiest vanilla custard you've ever felt on your tongue. This dessert is that! Only it's made without sugar.
Lectin-free eating doesn't mean you have to sacrifice the tastes you love. Creme brulee is the perfect example. One simple swap, the sugar, and you're eating the decadent dessert you love. Read on to get the recipe and the secret to Lectin Free Gourmet creme brulee.
The Recipe Lectin Free Gourmet Creme Brulee
6 Egg Yolks
1/4 C Monk Fruit Classic Sweetener
2 Cups Heavy Grassfed Cream
1 t Pure Vanilla Extract
More Monk Fruit for the Burnt "Sugar" Top
Preheat oven to 325 degrees. Fill a large casserole dish with one inch of water and place 5 ramekins in the center. In a large bowl, whisk the egg yolks and monk fruit sweetener vigorously for one minute until you have light, fluffy, lemony yellow froth. This is a great arm workout, too! Add cream and vanilla and whisk until well blended. Evenly divide the mixture between the five, single serving ramekins. They should be about 3/4 full. Pop any large bubbles with a toothpick. Bake for about 45 minutes. Remove from oven and let cool. Refrigerate for at least one hour.
Before serving, make the hard, sugary top. You can do this by sprinkling monk fruit sweetener in a thin layer on top of each dessert. If you have a culinary torch, apply it to the monk fruit until it bubbles and turns golden brown. Repeat for each.
If you don't have a torch don't worry. You can achieve the same result with your oven. Turn to broil on highest setting. For best results, do one dessert at a time. Place individual dessert sprinkled with monk fruit on one end of a cookie sheet (preferably with a rim so it doesn't slide off), and hold the other end of the cookie sheet with an oven-gloved hand. With oven open, wave the dessert under the broiler and watch carefully. The monk fruit will bubble and turn brown. It takes only about 30 seconds for each serving. Repeat until all five servings are done. If you're not serving all five, only brulee the ones you're using now. You can cover the others in plastic wrap and store in the fridge for up to a week and brulee as needed.
Serve immediately with berries or garnish with mint and lavender. This make the perfect elegant dessert for a fancy lectin free gourmet meal.