Description
This low-carb Crème Caramel recipe offers a creamy, decadent dessert with a guilt-free twist. Using monk fruit sugar as a natural sweetener and a water bath cooking method on the stovetop, it delivers a smooth, silky custard paired with a rich mock caramel sauce flavored with instant coffee and gelatin. Perfect for those seeking a delicious, low-carb treat without compromising on taste.
Ingredients
Scale
Custard
- 3 eggs
- 300 ml milk
- 75 g monk fruit sugar, divided
- Vanilla essence, to taste
Mock Caramel Sauce
- ½ tsp gelatin powder
- ½ tsp instant coffee
- ¼ cup water
- 1 tbsp monk fruit sugar
Instructions
- Prepare the custard mixture: In a large bowl, whisk together the eggs, half of the monk fruit sugar, and vanilla essence until just combined, avoiding creating froth or air bubbles that could affect the texture of the finished crème caramel.
- Heat the milk mixture: In a pan over medium-low heat, warm the milk with the remaining monk fruit sugar, stirring gently until the sugar dissolves. Remove from heat just before the mixture boils.
- Combine milk and egg mixtures: Slowly pour the warmed milk mixture into the egg mixture while whisking gently to combine, ensuring not to create air bubbles.
- Strain the custard: Pour the combined custard through a fine mesh sieve into another clean bowl to achieve a smooth texture free of any lumps or coagulated egg.
- Divide into molds: Using a ladle, pour the custard evenly into individual molds, leaving some space at the top for expansion during cooking.
- Prepare the water bath: Place the filled molds in a large, shallow pan filled with boiling water, similar to a bain-marie setup, but using a frying pan for easier handling.
- First steaming phase: Turn off the heat and cover the pan with a lid wrapped in a kitchen towel to prevent condensation dripping onto the custards. Let it sit undisturbed for 15 minutes.
- Second steaming phase: Carefully place the towel-wrapped lid back on and turn the heat on low for 3-5 minutes, allowing gentle cooking to continue.
- Final steaming phase: Turn off the heat again and leave the custards covered for another 15 minutes to finish setting.
- Cool the custards: Remove the molds from the water bath and let them cool to room temperature.
- Chill: Refrigerate the crème caramels for up to one hour to fully set and develop flavor.
- Prepare the mock caramel sauce: In a small saucepan, combine the water and gelatin powder, letting it bloom for 5 minutes.
- Heat and dissolve: Warm the gelatin mixture over low heat until fully melted, then turn off the heat and add the monk fruit sugar and instant coffee.
- Mix thoroughly: Stir gently until the sugar and coffee are completely dissolved to create a smooth mock caramel sauce.
Notes
- Be careful not to overwhisk the eggs and sugar mixture to avoid air bubbles that can create an uneven texture.
- Ensure the milk is heated gently and not boiled to prevent curdling the custard.
- The water bath cooking technique helps achieve a smooth, creamy custard by gently and evenly cooking it.
- Wrapping the lid with a kitchen towel prevents water condensation from dripping back onto the custard, which can cause imperfections.
- The mock caramel sauce uses instant coffee and gelatin for flavor and texture without adding sugar or traditional caramel, making it low-carb friendly.
- The crème caramel should be chilled but not left too long in the refrigerator to maintain the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: low carb crème caramel, sugar free caramel dessert, monk fruit sugar dessert, stovetop custard, low carb dessert recipes
