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I loved Crème Brûlée long before my Paleo Whole30 Keto journey! I love the juxtaposition of textures — the cold velvety custard contrasting the warm caramel topping. Like everyone else who is addicted to this dessert, the best part is the moment of breaking into the caramel shell.
WHERE DID THIS DESSERT ORIGINATE?
It’s hard to say where this delicious dessert originated. France, England, and Spain all claim to be the source of origin for Crème Brûlée. If we think in terms of ‘evidence’ validating its origin, we might side with the French. The first printed recipe for this burst cream dessert appeared in the 1691 edition of the French cookbook Le Cuisinier Royal et Bourgeois by Francois Massialot, a cook at the Palace of Versailles.
WHAT IS CRÈME BRÛLÉE?
Crème brûlée, also known as burned cream, burnt cream, or Trinity cream, and similar to crema Catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.
MAKING CRÈME BRÛLÉE:
There is a great deal of hoopla from experts about how Crème Brûlée custard should be cooked. Some swear by the saucepan, while others insist on the oven.
Julia Child used a saucepan with a pinch of cornstarch. Chef Gordon Ramsay insists on baking his Crème Brûlée in a bain-marie in the oven, later unmolding the ramekins like a Crème Caramel.
Lots of home cooks refrain from making this dessert because they don’t own a kitchen torch. (Neither do I). It seems silly to buy a torch just to make this simple and inexpensive dessert. The cost of the torch far outweighs the cost of the dessert!
DIFFERENT FLAVOUR COMBINATIONS AND IDEAS OF CRÈME BRÛLÉE:
The list of flavour combinations, toppings, and recipe ideas incorporated into this dessert is practically endless.
Here is a list of just a few ideas:
- Orange CB (Paleo Whole30)
- Blueberry (Keto Paleo Whole30)
- Strawberry and Vanilla (Keto Paleo Whole30)
- Banana Coconut (Using coconut milk and banana extract) (Keto Paleo Whole30)
- Macha (Keto Paleo Whole30
- Earl Grey (Keto Paleo Whole30
- Dark Chocolate (Keto Paleo Whole30
- Snickerdoodle Crème Brulee Pie (Paleo Whole30)
- Espresso (Keto Paleo Whole30)
- Lemon (Keto Paleo Whole30)
- Slow Cooker (Keto Paleo Whole30)
- Candied Peaches Crème Brulee Pie (Paleo Whole30)
- Crème Brulee Cupcakes (Keto Paleo Whole30)
- Crème Brulee Pie (Paleo Whole30)Maple Syrup (using maple extract) (Keto Paleo Whole30)
- Honey (using bee pollen) (Keto Paleo Whole30)
- Yogurt with Berries (Keto Paleo Whole30) (For Paleo Whole30 use coconut yogurt)
- Pistachio (Keto Paleo Whole30)
- Sesame seeds (Keto Paleo Whole30) tastes like peanut butter
- Peanut Butter & Chocolate (Keto Paleo Whole30)
- The list is endless…
FOR PALEO AND WHOLE30 CRÈME BRÛLÉE:
Full fat coconut milk replaces the heavy cream in this recipe. Use date sugar to sweeten the custard and for the topping.
To make date sugar watch this video…
RECIPE TASTE PROFILE:
The predominant taste sensations in this dessert are richness (fattiness) and sweetness.
The mouthfeel is super velvety contrasting nicely with the crunchy topping and salt.
DIRTY-BIRDY WINE PARTNER (For those maintaining a Paleo Whole30 or Keto lifestyle):
During my over 3 decades career in the food and wine pairing world, I enjoyed many variations of Crème Brûlée paired with exciting wines.
It’s the ideal dessert for wine because its not too sweet, thus allowing the wine to take center stage.
When pairing wine with sweet desserts make sure the wine must be sweeter than the actual dessert. Why? Because sweeter desserts alter the character of the wine’s acid, making it taste rancid (at best). Think Sauternes, Icewine.
KETO PALEO WHOLE30 SALTED CARAMEL CRÈME BRÛLÉE
- Prep Time: 10
- Cook Time: 40
- Total Time: 60 Minutes
- Yield: 4 1x
- Category: PALEO, WHOLE30, KETO
- Method: BAKING
- Cuisine: DESSERT
- Diet: Gluten Free
4 egg yolks
1 teaspoon caramel extract
2 cups heavy whipping cream (Keto) or full fat coconut milk (Paleo Whole30)
1/4 cup xylitol (Keto) or date sugar (Paleo Whole30)
1/4 cup xylitol (Keto) or date sugar (Paleo Whole30)
½ teaspoon caramel extract
1 teaspoon coarse salt (divided between 4 custards)
Preheat oven to 325 degrees F. In a bowl combine egg yolks and sweetener. Set aside. Pour cream into saute pan and heat, whisking constantly to a light simmer. Remove from heat. Slowly pour the hot cream into the egg yolks, whisking constantly, a little at a time. Divide evenly between 4 ramekins and place them in a glass baking dish; pour in enough boiling water to come 1 inch up the sides of the ramekins. Bake in the preheated oven on the middle rack until set, about 30 minutes. Remove from oven. Let cool. Refrigerate until time to enjoy.
In a bowl combine caramel extract and sweetener. Sprinkle about 1 tablespoon of mixture on each custard. Sprinkle a little salt on each one. Set custards under the broiler until sweetener caramelizes. Remove from oven. Let cool. Refrigerate until ready to eat.
- Serving Size: 1/2 cup
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