Low Carb CREME BRULEE Battle – The BEST Keto Crème Brûlée Recipe!
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KETO CREME Brulee Battle – The BEST Low Carb Crème Brûlée Recipe!
Join me for a low carb Creme Brulee battle!! These individual desserts are a delight in contrasts: creamy custard with a crunchy topping and chilled custard with a warm top make them delicious and decadent Which of these popular sugar-free crème brûlée recipes comes out the winner? Let's find out!
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RECIPES WE TESTED
Ultimate Keto Crème Brûlée
by My Sweet Keto
https://www.mysweetketo.com/ultimate-keto-creme-brulee/
Keto Creme Brulee – Low Carb, Gluten Free & Sugar Free
by I'm Hungry For That
https://imhungryforthat.com/keto-creme-brulee-recipe/
*Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Thrive Market or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.*
#cremebrulee #ketocremebrulee #lowcarbcremebrulee
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Excellent point about carbs in cream. Also it's the same with eggs. ALL eggs have carbs even though the container usually says 0.
I’m new here and I’m so thankful I found you
3:19 did you purposely make a smiley face with those egg yolks
The eggs are so happy! Just look at that smile. 😊 I think it's a sign….
love love love your channel 🥰 you are so real about the recipes. I bought your cookbook this week. helping me in my keto journey. 👍👍
I mean no disrespect but how is it your channels been around for five years on low carb diet and you’re still fat? That’s like Taking financial advice from a homeless person.
Hey Wes. Thanks so much for all of your work in doing these videos.
Off subject question:
What is the deal with nut milks? They are 98% water so why not use HWC and water it down?
Can I ask how much weight you've lost since starting keto?
Perfect low carb creme brulee! 😋
Hello I just found this site your are a pleasure to watch. Are you selling cookbooks? I really like your style thank you for your unique channel thanks!
You talk too much man. !!!
So glad you are back! Love your content and your perky personality!
Slofoodgroup has good deals on vanilla beans.
With the second one, the recipe said to cook for an hour "or until the custard has fully set." I wonder if the cooking time would vary with how deep/shallow the ramekins are? I would think the typical round deeper ramekins would take longer to set? Dunno.
Looking good Wesley!
For the vanilla pods I recommend using the back of your knife instead of the cutting edge so you only get the seeds. Also I prefer the low sided custard dishes for Crème Brule because I like more brule. The smaller tall sided ones are great for flan.
The custards from the first recipe looks so very lovely and exactly what you expect for texture and appearance. The second recipes custards were severely over baked, it was very visible that the custard broke, which is very taboo in Crème Brule since the custard should be silky smooth and creamy not hard and grainy. Crème Brule custards should have a small wobble in the center when taken from the oven.
Also you might try Allulose if they don't specify the sweetener topping for the brule. Side note when doing brule with normal sugar it is not with confectioners sugar but bakers sugar which is significantly finer than normal granulated sugar. You can also blow excess sweetener off the top if you put it on too thick since the shell should be thin. Fine grain with a thin even coating helps even melting and browning so you you get that perfect think shell without excessive burning.
Overall I love your show. Being able to watch you make them first allows the rest of us to see all the mistakes in the recipes that may not be shown in the original videos.
I would love to see you review some of ketoserts recipes here on youtube. https://youtu.be/B2DOqKZOEFU
I just mix my ingredients and use a sous vide set to 180 degrees. Mixture is poured into 4 oz mason jars with a plastic screw lid and place in sous vide bath for 1 hour, then chill. Just a dirty spouted bowl to clean and no pots! Ingredients are: 1 t vanilla bean paste (or 1.5 t extract), 1 c heavy cream, 3 egg yolks, pinch salt, 4 T granulated erythritol. After cooling, brûlée with granulated erythritol like you did.
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Great job once again Wes!😀👍 Have a blessed week 💜 🙏 ✌️ 🌞 💐 🎶
Hey, check out STEAK AND BUTTER GAL, updated steamed egg pudding/custard …. Silkiest steamed egg….could be a Creme brûlée too…with less ingredients eaten each and every day! With or without crackling burnt monk fruit. Just add vanilla and stevia ULTRA low carb.
She also prepares it with espresso! Very neat!
Stay safe 😷
Gladys, Toronto🇨🇦
Wes, you are looking skinny!!
You make me want a kitchen torch!. But then I remember Steve's torch on Serious Keto. How he didn't put scorch marks on his cabinet I do not know. Looking forward to your next video.
Had you done this as a teenager the southern boy + fire probably would have been a "hey y'all watch this moment". Both recipes look delicious.
Some torches "spit" like that from moving to fast or roughly. It's the liquid fuel spitting out the nozzle before it has a chance to gasify. Try moving the torch in a smoother manner and not filling it quite so full if possible. 🙂
Great video. Just a suggestion… you should cook to temp not time. Traditional Crème Brûlée is done at 176 F… that’s the perfect texture. Of course it’s possible that could be slightly different with the sugar substitute but the texture is really predicated upon the egg/cream mixture (i.e., protein/fat ratio) at a specific temperature. If you don’t have a Thermapen from Thermoworks, I suggest you make the investment. It changed my cooking from guessing to scientific precision.
Incidentally, the reason why that one custard looked “eggy” is because it reached 185F IT and the proteins curdled. The yoke has a higher curdle temp than the whites, which is why we can cook custards (the cream protects the proteins from unraveling too fast) above 150 and the proteins are relatively unaffected… it’s due to the protein/fat ratio. The change from liquid into “custard” starts right around 170. But at 180 you’ve gone to far. Perfection is a tight window hence the reason to use a Thermapen.
One last thing, following the directions isn’t always consistent for several reasons, the biggest of which is oven temperature isn’t even or consistent AT ALL between different models or brands. Furthermore sea level makes a difference especially with water by changing water’s latent heat characteristics… and when you’re using a water bath for crème brûlée the bath temp will be different and thus undercook or overcook relative to time only. Sooo cook to temp not time.
There are lots of variants of keto oatmeal out there. Might you have any interest in doing a Keto Oatmeal ("N'oatmeal) battle?
So good to see you! I have missed you. Hope all are doing well.
Wes are you able to say what brand sweeteners you used for the brulee toppings? I used Lakanto classic granular and I got a good crunch but it didn’t brown as much as yours. Thanks. Love your videos!