Name: Crème Caramel Low Carb Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French
Ingredients: 3 eggs; 300 ml milk; 75 g monk fruit sugar, divided; Vanilla essence, to taste; ½ tsp gelatin powder; ½ tsp instant coffee; ¼ cup water; 1 tbsp monk fruit sugar

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Introduction

Crème Caramel Low Carb is a delightful sugar-free twist on the classic French dessert. It’s creamy, smooth, and topped with a subtle coffee-flavored caramel sauce made with monk fruit sugar, perfect for those watching their carb intake but still craving a sweet treat.

A single pudding shaped like a small dome sits in the middle of a shallow white plate with brown floral designs along the rim. The pudding has a smooth, creamy off-white base layer topped with a thick, glossy dark caramel sauce that drips slightly down the sides. A wooden spoon rests on the plate's edge, holding a scoop of the pudding with caramel sauce on it. The soft texture of the pudding contrasts with the shiny caramel, and the plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 eggs
300 ml milk

75 g monk fruit sugar, divided
Vanilla essence, to taste

½ tsp gelatin powder
½ tsp instant coffee

¼ cup water
1 tbsp monk fruit sugar (for caramel sauce)

Instructions

Step 1: In a large bowl, whisk together the eggs, half of the monk fruit sugar, and vanilla essence until combined but avoid creating froth to prevent bubbles in the final custard.

Step 2: In a saucepan over medium-low heat, warm the milk with the remaining monk fruit sugar. Remove from heat just before it boils.
Step 3: Slowly pour the warm milk mixture into the egg mixture, whisking gently to combine without overmixing.
Step 4: Strain the custard mixture through a fine mesh sieve into another bowl to ensure a smooth texture.

Step 5: Ladle the custard evenly into molds, leaving some space at the top for expansion during cooking.
Step 6: Place the molds in a shallow pan with boiling water, creating a water bath. Use a frying pan if preferred for ease. Turn off the heat and cover with a lid, letting it sit for 15 minutes.
Step 7: Wrap the pan lid with a kitchen towel to catch condensation and cover again, cooking on low heat for 3-5 minutes.

Step 8: Turn the heat off and leave the custards covered for another 15 minutes.
Step 9: Allow the custards to cool, then refrigerate for up to 1 hour before serving.
Step 10: For the mock caramel sauce, sprinkle gelatin powder over water in a small saucepan and let it sit for 5 minutes.

Step 11: Heat the gelatin mixture over low heat until fully melted.
Step 12: Remove from heat, add monk fruit sugar and instant coffee, and stir gently until dissolved to create your caramel-flavored sauce.

Tips & Variations

Use fresh vanilla beans instead of essence for a more intense flavor.

Substitute almond milk or coconut milk for a dairy-free version, adjusting sweetness as needed.
Try adding a pinch of cinnamon or nutmeg to the custard mixture for a warm spice note.
If you don’t have a water bath setup, bake the custards in a preheated oven at 150°C (300°F) in a bain-marie for about 35-40 minutes.

Storage

Store the crème caramel covered in the refrigerator for up to 3 days. Keep the caramel sauce separate and pour just before serving. To reheat, allow the custard to come to room temperature or warm gently in a low heat water bath; avoid microwaving to prevent curdling.

How to Serve

A small pudding shaped like a dome sits on a white plate with a brown leaf pattern around the edge, placed on a white marbled surface covered by a light beige and white cloth. The pudding has two layers: the bottom and main layer is smooth and creamy pale yellow, while the top layer is a shiny, dark caramel sauce that drips slightly down the sides. A wooden spoon rests behind the dish on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of monk fruit sugar?

Yes, you can substitute monk fruit sugar with erythritol or stevia blends suitable for cooking, but the texture and sweetness may vary slightly.

Why is the custard solidifying without baking?

The custard sets gently through the water bath and residual heat method combined with gelatin in the caramel sauce, giving a delicate firmness without the need for traditional oven baking.