in Dessert Recipes

Low carb gingerbread crème brûlée

updated

Spread the love

Ingredients for 4 servings:

  • 400 ml cream
  • 75 g xylitol (sugar substitute) or erythritol
  • 1 tsp gingerbread spice
  • 5 egg yolks
  • 4 tsp erythritol (raw cane sugar substitute) for flambéing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Christmassy

Preheat the oven to 125°C (top and bottom heat). Heat the cream and xylitol in a saucepan. Add the gingerbread spice and bring the cream to a boil briefly. Slowly stir the egg yolks into the cream mixture. Divide the crème brûlée mixture between four ovenproof bowls and place them in a baking dish. Fill the baking dish halfway with water, place in the oven, and let the cream set for 50 minutes. Remove from the oven and let cool. Sprinkle each bowl with 1 teaspoon of brown erythritol and flambé with a blowtorch. Serve hot.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Low-carb strawberry cake

Low-carb 3-cheese tart with pumpkin shortcrust pastry