Guilt-Free Chocolate Crème Brûlée
You can enjoy this creamy chocolate dessert without all the guilt. Sugar-free chocolate, heavy cream and eggs make this simple recipe delicious!
Servings 4 servings
Ingredients
- 1/2 cup sugar substitute like Lakanto Monk Fruit Sweetener
- 2 cups heavy whipping cream
- 1 bar Lily's Extremely Dark Chocolate
- 4 egg yolks, from large eggs
- 1 tsp vanilla extract
- 4 tbsp sugar substitute
Instructions
- Place heavy whipping cream in a stainless steel saucepan over low heat. Heat until it begins to simmer. Do not let it boil. Add the chopped sugar free chocolate bar and whisk until fully melted and blended.In a bowl, with a hand mixer, whisk the egg yolks and 1/2 cup of sugar substitute for 1-2 minutes until pale and thick.While whisking the egg mixture, slowly pour in the chocolate cream a little at a time, to temper egg yolks. Keep whisking mixture between each pour. Mix in the vanilla extract.Once fully mixed, strain the mixture into a large measuring cup, then pour equally into four 6 ounce ramekins.Preheat the oven to 325 degrees. Place ramekins on a baking sheet and place the sheet into the oven. Pour hot water onto the baking sheet, halfway up the sides of the ramekins.Bake for 45 minutes or until the centers look just set.Remove the ramekins from the baking pan and set on a cooling rack to cool to room temperature for about an hour. Cover each ramekin with plastic wrap and place into the refrigerator to set, for at least 4 hours or up to 3 days. When ready to serve, sprinkle 1 tablespoon of sugar substitute evenly over the top of each creme brulee. Use a hand torch or place ramekin until a broiler on high heat to slightly caramelize the sugar on top.
