Cream - 2 Cups
Egg yolks - 5 Large
Vitawerx White Chocolate - 100g Bar
Lakanto Golden Sweetener - 1/4 Cup
Vanilla paste - 1 tsp
A pinch of salt
Allulose for the top just before serving - 4 Tbs
Pre heat your oven to 165degC
Separate the eggs and put the yolks in a medium sized bowl. Use a whisk to break the yolks up and have it in the bowl ready to whisk the hot mixture into the eggs soon.
In a pot pour in all of the cream, Lakanto sweetener, vanilla paste, pinch of salt and a whole bar of Vitawerx white chocolate broken into pieces. Place the pot over medium heat stirring with a spatula making sure to get the bottom and edges so that no chocolate sticks. Continue to heat until everything is dissolved and smooth, steaming just before simmer. You do not want your mixture to boil. Turn off the heat.
While whisking your egg yolks, slowly pour in the hot mixture. Start with just a few teaspoons at a time to temper your eggs and then pour in a slow steady stream while continuing to whisk quickly. Stop whisking once all the hot mixture has been added.
Pour your mixture evenly into 4x 1cup ramekins and place the ramekins in a casserole dish. Create a water bath by filling the dish with boiling water to half way up the sides of the ramekins.
Bake at 165degC for 30 minutes.
You want it to be slightly wobbly but set when you jiggle it. Remove from the water bath and let cool then put in the fridge until completely cold. You can make these a day or 2 ahead.
Before serving add 1 Tablespoon of Allulose evenly on top of each dessert and carefully caramelise with a mini gas torch. Let it cool for 10 minutes in the fridge until hard.
Serve with some fresh berries, grated chocolate or some passionfruit butter curd.
Never waste your egg white, use for keto rolls, fritatta or omelettes.
Vitawerx milk chocolate would be delicious too.
Dont let your mixture boil but if you do by mistake let it cool down a bit before adding slowly to your egg yolks.
Place the bowl on a damp teatowel while whisking to hold it still.
Baking in a water bath helps them bake evenly.
If you do not have a little gas torch pop your Creme Brulee with the Allulose on top under the grill but watch very closely. You want melted Caramel not burnt.
These are best served completely cold.