Chocolate Caramel Creme Brûlée
Valentine’s Day is coming and many of you know that my Valentine LOVES Creme Brûlée! It is his favorite dessert so I thought I would create an extra special recipe for him and for all of you to try.
My son Kai said it is better than my traditional Creme Brûlée recipe.
How to make Chocolate Caramel Creme Brûlée
To make decadent dessert, I used the NEW Chocolate Caramel LMNT!
It is unbelievable how perfect using LMNT works for my keto Creme Brûlée!
Be creative! You can use any flavor you want. If you are a mint chocolate fan, use the chocolate mint LMNT with mint extract instead of vanilla beans.
My family LOVES LMNT! It is like Gatorade without the sugar or food dye and it works perfect to pack when traveling.
CLICK HERE
TO GET A FREE SAMPLE OF LMNT WITH YOUR ORDER!
Chocolate Caramel Creme Brûlée
Ingredients
- 6 large egg yolks
- 6 tablespoons Natural Sweetener divided
- 2 1/2 cups heavy cream (or coconut milk if dairy free)
- 1 whole vanilla bean (or 1 tsp vanilla extract)
- 1 packet Chocolate Caramel LMNT (or chocolate raspberry LMNT)
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Place 5 ramekins into a large casserole dish and place water 1/2 way up the ramekins and set aside.
- Beat egg yolks and 4 tablespoons natural sweetener and packet of LMNT in a mixing bowl until thick and creamy.
- Place the coconut milk (or cream) into a saucepan and stir over low heat until it almost comes to boil. Add the vanilla bean seeds (scraping the seeds out from the vanilla bean) or extract and stir to combine.
- Slowly drizzle the hot coconut milk (or cream) into the egg yolk mixture; whisking continuously until combined.
- Pour into the prepared ramekins.
- Bake in preheated oven for 30 minutes or until the custards have just set and have a slight wiggle to them. Remove from oven and take them out of the hot water bath (otherwise they will continue to cook) and cool to room temperature. Refrigerate for 1 hour, or overnight. At this point you can freeze or refrigerate your creme brûlée until the day you want to serve.
- Preheat oven to broil OR use a creme brûlée torch like THIS one.
- Sift the remaining sweetener evenly over custard. Place dish under broiler until sweetener melts, about 2 minutes. Watch carefully so as not to burn. Remove from heat and allow to cool. Refrigerate until custard is set again.
Video
Nutrition
TESTIMONY OF THE DAY
Doesn’t Ken look AMAZING?
He lost 70 pounds and is able to walk again! Just from eating my recipes!
Let’s cheer him on!!!!
This looks really good! What would the macros be if using Coconut milk instead of heavy cream? Also, is there a substitute for the LMT?
Thank you!
I haven’t calculated it, but canned coconut milk and heavy cream have similar macros 🙂
Love the idea…. and I just got the Caramel LMNT delivered yesterday. Question – does it really need extra sweetener. I get that I would skip the topping Brulee. Would it still work without sugar. Thanks
You could skip it if you want a savory custard, but the sweetener is what makes the crust on top of creme brûlée 🙂
I made this last night and oh my goodness, this is one of the best desserts I’ve ever had. Ever! And it was so easy. This is my favorite flavor of LMNT so I always have it on hand. Absolutely delicious, decadent, rich, and satisfying.
You made my day ❤️
I can’t get allulose in Canada. Will a different natural Sweetener work? which one would you recommend in the recipe?
Thank you!
You can get it through iherb. This company also ships to Canada: https://mariamindbodyhealth.com/allulose-2/