CREME BRULEE

CREME BRULEE

Simple, classic and very low in carbs, creme brulee is one of my all-time favourite desserts. In fact, this recipe is a version of the one we serve at The Hand and Flowers, adapted to use the sugar replacements I’ve found so useful. You can easily find erythritol and inulin online. Inulin is the only sugar substitute I’ve found that caramelises and sets like sugar, making it perfect for this classic desert.

INGREDIENTS

SERVES: 6

750ml double cream

2 vanilla pods, split lengthways

4 large free-range eggs

20g erythritol (sugar replacement)

6 tbsp inulin (sugar replacement), to glaze

METHOD

1: Put the cream and vanilla pods into a heavy-bottomed saucepan and bring just to the boil. Take the pan off the heat and leave to stand for 30 minutes.

2: Bring the infused cream back up to a simmer. Meanwhile, in a bowl, whisk the eggs and erythritol together to combine. Pour on the hot vanilla cream, whisking as you do so, then pour the vanilla custard back into the rinsed-out saucepan.

3: Cook the custard, stirring constantly with a wooden spoon, over a medium-low heat until it thickens enough to lightly coat the back of the spoon; it should register 87°C on a cook’s thermometer.

4: Pass the custard through a fine sieve into a bowl and leave to cool for 20 minutes.

5: Once cooled, scrape the custard into a blender and blitz for 20 seconds - this will give it a nice, glossy finish.

6: Divide the mixture between 6 ramekins or similar heatproof serving dishes. Refrigerate for at least 4 hours, or overnight, to set.

7: When you’re ready to serve, sprinkle the inulin on top of the set custards in a nice, even layer. Using a cook’s blowtorch, caramelise the inulin until it forms a deep, caramel crust (or place briefly under a preheated very hot grill). Leave for a minute or so to allow the glaze to set before serving.

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INGREDIENTS

SERVES: 6

750ml double cream

2 vanilla pods, split lengthways

4 large free-range eggs

20g erythritol (sugar replacement)

6 tbsp inulin (sugar replacement), to glaze

METHOD

1: Put the cream and vanilla pods into a heavy-bottomed saucepan and bring just to the boil. Take the pan off the heat and leave to stand for 30 minutes.

2: Bring the infused cream back up to a simmer. Meanwhile, in a bowl, whisk the eggs and erythritol together to combine. Pour on the hot vanilla cream, whisking as you do so, then pour the vanilla custard back into the rinsed-out saucepan.

3: Cook the custard, stirring constantly with a wooden spoon, over a medium-low heat until it thickens enough to lightly coat the back of the spoon; it should register 87°C on a cook’s thermometer.

4: Pass the custard through a fine sieve into a bowl and leave to cool for 20 minutes.

5: Once cooled, scrape the custard into a blender and blitz for 20 seconds - this will give it a nice, glossy finish.

6: Divide the mixture between 6 ramekins or similar heatproof serving dishes. Refrigerate for at least 4 hours, or overnight, to set.

7: When you’re ready to serve, sprinkle the inulin on top of the set custards in a nice, even layer. Using a cook’s blowtorch, caramelise the inulin until it forms a deep, caramel crust (or place briefly under a preheated very hot grill). Leave for a minute or so to allow the glaze to set before serving.

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TOM KERRIDGE’S DOPAMINE DIET (2017)

These are recipes that don't feel like diet food and can be shared with friends and family. Give it a go and lose weight the Dopamine Diet way.

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