Sugar Free Hazelnut Coffee Creme Brulee
Servings 6 custards
Calories 431kcal
Ingredients
- 2 cups heavy cream
- 2 cups Half & Half or light cream
- 6 egg yolks
- 1 tsp Hazelnut liquid stevia or vanilla stevia
- 2 tsp instant coffee granules
- 1 tsp hazelnut extract
- 1/2 tsp coffee extract
- 1 tbsp Monk Fruit sweetener for crispy topping (optional)
Instructions
- Preheat oven to 325 degrees F.
- Place the cream and half & half or light cream in a pot over medium heat and bring to a boil. Stir then remove from heat, cover, and allow to sit for 15 minutes. Uncover, stir, and let cool 5 minutes.
- In another bowl, whisk yolks and the rest of the ingredients together until smooth. Add cream to yolk mixture a little at a time to temper. Stir continually while gradually adding the rest of the cream. Pour into 6 (7 to 8-ounce) ramekins. Place ramekins into a roasting pan. Pour hot water halfway up sides of ramekins in roasting pan.
- Bake until set, but center still trembling—about 45 minutes. Remove from oven and refrigerate for 2 hours or up to 3 days.
- Enjoy chilled or brown tops before serving. (When ready to serve, remove from fridge 30 minutes prior to browning tops.) Add a sprinkle of Brown Swerve over each dish. Broil 3-4 minutes. Let sit for 5 minutes before enjoying or chill again, if desired.
Notes
This recipe was first published in 2015 and updated in 2021.
Nutrition
Serving: 1SERVING | Calories: 431kcal | Carbohydrates: 7g | Protein: 5g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 223mg | Sodium: 58mg | Potassium: 138mg | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg