Caramel crème brûlée

To prepare caramel crème brûlée, you will need the following ingredients:

• erythritol (50 g)
• butter (1 teaspoon)
• water (1/8 cup)
• heavy cream (80 g)
• vanilla (1 teaspoon)
• egg yolks (2 large)
• a little boiling water

Making the Caramel

Start by making the caramel. In a deep saucepan, heat 1/3 of the erythritol (about 16.67 g), stirring frequently to prevent burning. Once the erythritol begins to melt, add the water (1/8 cup) and continue stirring.

Be careful as the mixture may start to foam and rise, so use a deep saucepan.

Then add the butter (1 teaspoon). The color of the erythritol should darken and turn into caramel.

When the caramel reaches an amber color, remove the saucepan from the heat and evenly pour the caramel into two small molds. Set them aside to let the caramel set.

Making the Crème Brûlée

In a separate bowl, mix the egg yolks (2 large) with the remaining erythritol (about 33.33 g).

In another bowl, combine the heavy cream (80 g) and vanilla (1 teaspoon).

Gradually and carefully whisk the cream into the egg yolks.

Once the mixture is homogeneous, pour it into the molds with the set caramel.

Place the molds in a water bath and bake in a preheated oven at 175°C for 45 minutes.

After baking, let the crème brûlée cool slightly.

Then sprinkle the remaining erythritol (about 16.67 g) over each custard in the mold.

Using a torch or another source of flame, slowly caramelize the erythritol to form a crust.

Let the crème brûlée cool and set before serving.