Sugar-Free Hazelnut Coffee Creme Brulee
Preheat oven to 325 degrees F.
Place the 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 coconut sugar over each dish. Broil 3-4 minutes. Let sit for 5 minutes before enjoying or chill again, if desired.
- Calories per serving: 328
- Fat: 33.9g
- Saturated Fat: 19.9g
- Cholesterol: 314mg
- Sodium: 38mg
- Carbs: 2.9g
- Fiber: 0g
- Sugars: 0.2g
- Protein: 4.2g
Recipe and photo courtesy Sugar-Free Mom.