Instant Pot Low Carb Creme Brulee, Experiment 1

My dad is on a keto diet, so I wanted to experiment with a ‘keto-friendly’ creme brulee.  Regluar creme brulee has a lot of sugar in it, but has very simple ingredients, so I figured I would try just replacing the sugar with Truvia, a sugar my dad had on hand.

I am overall semi-satisfied with trial 1.  I decreased the sugar in half, as per Truvia’s directions, but the creme brulee wasn’t as creamy as usual.  I could try increasing the time by a few minutes to see if that at least solidifies it a bit more (it wasn’t runny, but it wasn’t solid either), and the sweetness was lacking so next time I’ll add in another half TBS of Truvia.  The Truvia DID NOT work for the topping, so I added in a half teaspoon for the top.  You can see where it burned, before I put on the sugar.

Recipe: Creme Brulee, Test 1 (makes 6)

2 cups heavy cream
6 egg yolks
2.5 TBS Truvia
1 TBS vanilla extract

Whisk the egg yolks and Truvia together until the Truvia as dissolved. Add in the cream and vanilla extract, being sure not to beat. Strain through a mesh strainer, and then pour into ramekins. Cover the ramekins with foil.

In the instant pot liner, fill with 2 c. of water, and place the metal trivet on the bottom on the pot. Stack the creme brulee to fill the pot. Set on manual high pressure for 7 minutes. Let it naturally release pressure. When done, uncover the foil from the ramekins, and cool completely in the fridge. Use .5 tsp of sugar for the tops, and caramelize using a (pretty awesome) torch. Enjoy!


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