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Keto Orange and Cardamom Creme Brulee
Embark on a journey of culinary indulgence with this exquisite Keto orange and cardamom creme brulee—a symphony of flavors designed for those seeking healthy desserts for two. This delightful Keto dessert for 2 seamlessly blends the richness of heavy cream with the citrusy zest of orange and the aromatic essence of cardamom, creating an enchanting treat that's low in carbs but high in satisfaction.
How to Make It
Step 1
Preheat your oven to 180C/350 F. To a saucepan, add heavy cream, egg yolks, 2 tbsp granulated allulose, vanilla extract, and orange zest. Crack open the cardamom pods and add them in. Place over medium heat and stir.
Step 2
Whisk the mixture for 10 minutes or until you can make a mark with your finger on the back of a wooden spoon when dipped. Strain the mixture through a sieve, then transfer it to 2 individual ramekins. Place the ramekins in a baking tray filled with water (water should reach the middle of each ramekin).
Step 3
Bake for about 25-30 minutes or until they have set and are coming away slightly from the sides. Allow to cool before putting in the fridge overnight. To serve, take the ramekins out of the refrigerator and sprinkle with a layer of allulose. Caramelize the sweetener on top, either by putting the ramekins under a hot broiler for a few minutes until it’s golden or by using a blow torch.
Step 4
Leave for a few minutes to harden. Enjoy!
Ingredients
- Heavy cream 0.75 cup
- Egg yolk, raw 2 large
- Granulated Allulose 4 tbsp
- Vanilla extract 0.25 tsp
- Orange Zest 2 1 teaspoon
- Cardamom pods, whole (For flavor only) 2 piece
- Step 1 Preheat your oven to 180C/350 F. To a saucepan, add heavy cream, egg yolks, 2 tbsp granulated allulose, vanilla extract, and orange zest. Crack open the cardamom pods and add them in. Place over medium heat and stir.
- Step 2 Whisk the mixture for 10 minutes or until you can make a mark with your finger on the back of a wooden spoon when dipped. Strain the mixture through a sieve, then transfer it to 2 individual ramekins. Place the ramekins in a baking tray filled with water (water should reach the middle of each ramekin).
