Another thanksgiving recipe for you!
Culinary Torch (optional)
2 cups Heavy Cream
1 whole Vanilla Bean
⅓ tsp Stevia Powder
½ pack Keto//Kreme or 2 tsp cinnamon
4 tbsp Truvia Brown Sugar
4 Egg Yolks
1 tsp Vanilla Extract
Preheat oven to 300℉
Start heating Heavy Cream on medium heat.
Split Vanilla Bean in half, lengthwise. Scrape seeds out with a knife.
Add Seeds to Cream and whisk.
When the Cream starts to bubble, reduce to heat to the lowest setting. Cover pot and steep for 20 minutes.
In a mixing bowl, combine Egg Yolks, Stevia Powder, Salt, Vanilla Extract, and Keto//Kreme or cinnamon - Whisk until mixture thickens.
When the Cream mixture is done steeping, strain into a separate bowl.
While whisking the egg mixture, very slowly add the Cream.
Place Ramekins in Baking Dish.
Pour Hot Water into Baking Dish so that water lines come halfway up the sides of the Ramekins.
Pour Kremebrulee batter into Ramekins until they are almost full.
Bake on the middle rack until batter jiggles, but is slightly set on the surface (about 30-35 minutes).
Remove from oven and place in the fridge for at least 4 hours (overnight is preferable).
Remove from fridge. Sprinkle 1 tbsp Truvia Brown sugar on each Ramekin.
To caramelize the sugar, either carefully broil or use a Culinary Torch to gently heat the surface until the top is a golden brown.
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