Crème Brûlée

Crème Brûlée ("burnt cream" in French) is a rich and creamy dessert with a silky custard centre and an optional crisp caramelized sugar topping. Made with simple ingredients, this classic recipe is carnivore-friendly, with three optional non-carnivore additions for extra flavour and presentation.

Servings: 6-8

Prep time: 10 minutes

Cooking time: 30-35 minutes

Fridge time: minimum 5 hours. For best results: overnight.

Ingredients:

2 cups of fresh cream (500 ml)

4 egg yolks

Optional: 1 tsp vanilla extract

Optional: sprinkle of cinnamon

Optional: Sprinkle of allulose/sweetener/sugar

Instructions:

1. Preheat the oven to 160°C (320°F).

2. Pour the cream into a saucepan and gently warm it over low heat. Do not let it boil; it should be warm, not hot.

3. While the cream is warming, whisk the egg yolks by hand in a separate bowl until well combined. Optional: add the vanilla extract.

4. Slowly pour the warm cream into the egg yolks while whisking continuously.

5. Pour the mixture into ceramic or glass ramekins (one large as shown in the photo or 6–8 individual servings).

   Optional: sprinkle a little cinnamon on top.

6. Place the ramekins in a large baking tray.

   Carefully pour hot water into the tray until it reaches about halfway up the sides of the ramekins, taking care not to splash any water into the custard.

   Bake for 30–35 minutes.

7. Remove from the oven and allow to cool at room temperature for about 15 minutes.

   Refrigerate for at least 5 hours before serving.

   For best results, refrigerate overnight.

8. Optional - After refrigerating and just before serving, sprinkle allulose, sweetener, or sugar on top and caramelize it with a kitchen torch until golden and crisp.

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