Total Sugar 1.4g Total Carbs. 1.7g
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These are a great treat for low carb and low sugar living. They do not have the crisp sugar top like a typical creme brulee but they are still delish!!
Makes 8 4ounce Servings
2- Cups Heavy Whipping Cream
1- Vanilla Bean
5- Egg Yolks
1/2 C- Splenda
3/4- Cup fresh blueberries
8- 4 ounce ramekins (or any small and shallow oven safe dishes)
1. Preheat oven to 235ºF. In a small heavy saucepan combine cream and vanilla bean (cut in half lengthwise and scrape the seeds out). Cook over medium-low heat about 15 minutes or until mixture just starts to simmer, DO NOT BOIL, stirring frequently. Remove from heat and let stand for 15 minutes. Strain mixture to remove the vanilla bean and discard it.
2. In a medium bowl whisk together egg yolks and splenda until mixture is thick and combined. Gradually whisk in the warm cream into the egg and splenda mixture.
3. Place the ramekins in a large baking dish. Divide the berries among the 8 cups, (reserve a small amount of berries for the garnish). Pour the cream into your 8 ramekins. Pour HOT water into your large baking dish (just enough to go half way up the sides of your ramekins.)
4. Bake for about an hour. Test it with a pair of tongs and shake gently it should jiggle slightly in the center. Remove the ramekins from the water and cool on a wire rack. Cover and chill for about 2 hours. These can be made in advance and chilled overnight.
*** If you would like to have the crisp sugar top they will no longer be sugar free but here is how... Allow your creme brulee to chill over night. Sprinkle a thin layer of sugar (about 1/4 cup split between the 8 cups)over the top using a blow torch, heat sugar until a bubbly brown crust forms.
Makes 8 4ounce Servings
2- Cups Heavy Whipping Cream
1- Vanilla Bean
5- Egg Yolks
1/2 C- Splenda
3/4- Cup fresh blueberries
8- 4 ounce ramekins (or any small and shallow oven safe dishes)
1. Preheat oven to 235ºF. In a small heavy saucepan combine cream and vanilla bean (cut in half lengthwise and scrape the seeds out). Cook over medium-low heat about 15 minutes or until mixture just starts to simmer, DO NOT BOIL, stirring frequently. Remove from heat and let stand for 15 minutes. Strain mixture to remove the vanilla bean and discard it.
2. In a medium bowl whisk together egg yolks and splenda until mixture is thick and combined. Gradually whisk in the warm cream into the egg and splenda mixture.
3. Place the ramekins in a large baking dish. Divide the berries among the 8 cups, (reserve a small amount of berries for the garnish). Pour the cream into your 8 ramekins. Pour HOT water into your large baking dish (just enough to go half way up the sides of your ramekins.)
4. Bake for about an hour. Test it with a pair of tongs and shake gently it should jiggle slightly in the center. Remove the ramekins from the water and cool on a wire rack. Cover and chill for about 2 hours. These can be made in advance and chilled overnight.
*** If you would like to have the crisp sugar top they will no longer be sugar free but here is how... Allow your creme brulee to chill over night. Sprinkle a thin layer of sugar (about 1/4 cup split between the 8 cups)over the top using a blow torch, heat sugar until a bubbly brown crust forms.
