Ingredients
The following ingredients have 4 Servings
- 2 cups heavy whipping cream
- 6 large egg yolks
- 1/4 cup low carb sugar (divided)
- 1 tbsp plus 1 tsp instant espresso
- 1 tbsp V.S.O.P Brandy (or rum)
- 1/4 tsp stevia glycerite
- additional sweetener for melting on top*
- whipped cream
- cinnamon
Instruction
- Preparation: Preheat oven to 350 degrees and place rack to the middle position. Heat water in a tea kettle until hot, not boiling. Find a pan large enough to fit the 4 ramekins and deep enough to add water half way up the sides of the ramekins.
- Method: Add the yolks and 1 tbsp of the granulated sweetener to a medium bowl. Beat well to completely break up the yolks.
- Pour the heavy cream into a small pot and add the remaining granulated sweetener, espresso, and stevia glycerite. Place the pot over medium heat and heat, stirring occasionally with a whisk, until bubbles begin to simmer around the edge of the pot. Turn off the heat and begin pouring the egg yolk into the hot cream mixture - very slowly in a thin stream, while quickly whisking all the while. Whisk in the brandy.
- Bake: Divide the coffee creme brulee mixture evenly between 4 ramekins. Place the ramekins into the pan and fill the pan with hot water half way up the sides of the ramekins. Carefully place the pan into the oven and bake for 30 minutes or until the very center of the creme brulee is barely jiggly - about the size of a nickle or a dime.*See recipe notes in post.
- Cool the sugar free coffee creme brulee in the water bath for an hour before removing to a rack to cool completely. Cover with plastic wrap and refrigerate at least 4 hours but overnight is better.
- Before serving, sprinkle 1/2 teaspoon of Lakanto Monkfruit Sweetener or Swerve Granulated over the top of each creme brulee. Melt the sweetener with a culinary torch until it caramelizes, turning brown. Alternately, add a dollop of whipped cream to the top and some cinnamon. Serve.
