Cucina Pazzo Keto Coconut Cream Crème Brulee - Dairy Free

Welcome to Cucina Pazzo. Tonight we have a real treat that you won’t want to miss! We’re making keto crème brûlée. It’s Sinless, incredibly decadent and delicious! This is another episode of I can’t believe this is low-carb, and by the way… It’s also dairy free! Keto Coconut Creme Brulee Makes 3 big ramekins Ingredients 1 can coconut Creme 1 vanilla bean 4 egg yolks 1/3 cup Monkfruit sugar 3 Tbsp Monkfruit sugar for crunchy top for later Directions: Oven to 325 degrees. Butter or grease 3 large ramekins. Set aside. Add entire contents of can of coconut cream to pan. Set burner to medium heat. Split a vanilla bean and scrape. Add to coconut cream. You can add 1-2 tsp of vanilla extract instead. The vanilla bean is a lot better Simmer the coconut cream for 2-3 minutes. Add 1/3 cup Monkfruit sugar to egg yolks and whisk fast for 1-2 minutes until pale and light in color. Slowly add a stream of the simmering coconut vanilla mixture to the eggs while whisking fast. This is tempering. Pour slowly as to not cook the eggs. Once fully Incorporated you will want to add this liquid to the ramekins an equal portions. Please ramekins on a pan and place in the oven on the middle rack. Pour hot boiling water around the ramekins until it goes up as high as it will go without overflowing the pan. The waterline should be halfway up the ramekins. Cook the crème brûlée for at least 25 to 30 minutes until it just jiggles a little bit. Take out of oven and cool to room temperature Wrap it in plastic and stick in the refrigerator Once completely cool and cold, you can move on to adding the crunchy sugary topping Add 1 tablespoon of monk fruit, sugar, and evenly distributed across the top. Heat with a torch until monk fruit sugar is completely melted and just starting to boil intention. Let the sugar cool for at least a minute or two Mangia! Protein 5.3 Fat 37 Calories 365 Net carbs 4.33 Fiber 0