Make It Low Carb creme brulee because low carb means never having to say you're hungry low carb advice recipes links

Mailbag: Creme Brulée
14-Feb-2004

I am thinking about making a low carb creme brulee. The only thing that I haven't figured out is the topping. The receipe that I am trying to make low carb calls for brown sugar on the top. Would a mixture of erythritol and molasses caramalize well?

Thank you,

Elinor

Hi Elinor,

Unfortunately, none of the sugar-alternatives will carmelize. But don't despair, because there are a number of alternatives.

If you are looking for that slightly burnt taste, I think you can experiment with a small amount of molasses mixed with erithrytol or Splenda and you'll be able to re-create it to your liking. Erithrytol is a good substitute here because it has the same crystallization and "crunch" to it as sugar -- but alas, it still won't carmelize.

You might also consider investigating one of the DaVinci or Torani flavor syrups, and concentrating them to use as a topping. To concentrate, you would start off with a cup or so, and just simmer it gently on the stove top until it has reduce by half, or more. This would give you a zero-carb syrup-y topping. DaVinci has flavors like Dulce de Leche, Caramel, and English Toffee, any of which would be delicious.

If you're looking for the real "crunch" of the burnt sugar glaze, you could splurge and just use a tiny smidgeon of real sugar and one of those teeny-tiny blow torches to carmelize it. One-quarter teaspoon of sugar has only 1 g of carbs, and it can go a surprisingly long way. I wouldn't attempt to brown this small amount of sugar in the broiler, though, that's why I suggested the blow torch approach.

Hope this helps!

Regards,
Joan