Friday, November 11, 2011

Sugar-free Vanilla Creme Brulee

These turned out quite yummy. I wasn't sure how it wold turn out, since I'd never attempted to make sugar-free Creme Brulee and I did not have a recipe! I used all natural Xylitol from Birchwood (I purchase mine at Swanson Vitamins). Use the same amount of Xylitol in recipes as you would sugar-- there is no conversion. Over consumption, however can cause GI upset. Xylitol also makes a mean sugar-free cheese cake. I can't even tell the difference between sugar sweetened and Xylitol sweetened Creme Brulee and Cheesecake.

Sugar-free Vanilla Creme Brulee

4 egg yolks
3 tablespoons granulated Xylitol
2 cups whipping cream
1/2 tsp vanilla

Beat the egg yolks on high until thick and lemon colored, beat in Xylitol. Mix with whipping cream in saucepan and heat over medium heat until hot. Stirring constantly, heat until it thickens about 5 to 8 minutes. Do not let mixture boil.  Spoon into creme brulee dishes and refrigerate 2- 24 hours.   I chose not to add sugar on the top (I'm still avoiding sugar!), but you can always add sugar and use your kitchen torch to glaze it. 

Finished Sugar-free Creme Brulee

1 Delicious Words:

Anonymous said...

Do you not need to bake this creme brulee at all?

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