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Stevia Creme Brulee
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Post: #1 Stevia Creme Brulee , 07-19-2011 11:05 AM


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Yesterday I made sugar free creme brulee using stevia. To my amazement it actually set up overnight and is ready to be finished. Does anyone know if Stevia will carmelize and form the lovely brown crust on top. With regular CB the top is dusted with sugar and then put under the broiler or torched to melt the sugar and create the signature crust. The recipe suggested that I use a tiny amount of brown sugar and broil the top to melt. Any ideas?

Thanks. Big Grin

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Post: #2 RE: Stevia Creme Brulee , 07-19-2011 11:54 AM


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I'm not sure about the topping but please, please post your recipe as I've been looking for a good creme brulee recipe that doesn't contain splenda.

"The truth is so often the reverse of what has been told to us by our culture that we cannot turn our heads far enough around to see it." - Howard Zinn

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Post: #3 RE: Stevia Creme Brulee , 07-19-2011 01:51 PM


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Sugarfree Creme Brulee

2 cups of heavy cream (heat cream almost to boiling)
5 egg yolks slightly beaten
2 teaspoons vanilla extract
3-4 packets of Truvia (or your preferred form of Stevia, to taste)

1. Blend egg yolks and stevia in heavy sauce pan

2. Over low heat add hot cream to egg yolk mixture stirring constantly.

3. When mixture coats back of spoon, remove from heat and add vanilla

4. Place in individual ramekins or a large casserole dish. The deeper the dish the longer it needs to bake.

3. Place in water bath in oven and bake about 30 minutes at 350.

4. Remove and let cool completely.

5. Transfer and chill in the fridge overnight. It will set up better as it chills.

6. Before serving, sift a small amount of Stevia over brulee and place under broiler for 2-3 minutes. Watch carefully to keep from burning.

recipe modified from website
http://www.organicthrifty.com/2010/04/15...me-brulee/


This worked for me with the modifications. Everything I read about creme brulee and custards is that it is try try again. Let me know how it goes for you. Mine came out delicious although not with the hard crust I was hoping for.

03.01.12 187
04.01.12 184
05.01.12 182.5
06.01.12 183.5
07.01.12 181.7
10.01.12 178.5
11.01.12 178.0
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Post: #4 RE: Stevia Creme Brulee , 07-19-2011 04:37 PM


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Did you try torching or broiling the Truvia? It should work because Truvia is mostly erythritol with only a tiny bit of stevia. Most sugar alcohols can be caramelized. I did use Truvia once for a Creme Brûlée topping but I made it in a skillet. Below is the recipe that I used. The topping calls for Splenda but I made a batch using Truvia once to see how it would turn out. It got nice and crunchy at first but softened after chilling the custard.

[Image: buttered_almond_creme_brulee.jpg]

BUTTERED ALMOND CRÈME BRÛLÉE
2 cups heavy cream
4 egg yolks
1/2 cup plus 2 tablespoons granular Splenda or equivalent liquid Splenda
Pinch salt
1 teaspoon vanilla
Topping

Heat the cream just to a simmer; cool slightly (I microwaved the cream in a 2-cup measuring cup just until it was hot but not boiling). In a medium bowl, whisk the remaining ingredients together and gradually whisk in the cream. Pour into four 6-ounce custard cups and place them in an 8x8" baking pan. Pour cold water into the baking pan until it comes about half way up the sides of the custard cups. Bake at 350º 25-30 minutes or until a knife inserted into center comes out clean. Mine took 40 minutes but you may want to start checking it sooner. The tops will get a little browned. Chill 1 hour. Prepare the topping and sprinkle over each cup. Chill at least 4 hours before serving.

Makes 4 servings

Topping:
1 tablespoon butter
1/2 ounce sliced almonds, 3 tablespoons
2 teaspoons granular Splenda or equivalent liquid Splenda

In a small saucepan or skillet melt the butter over low heat. Stir in the nuts and Splenda. Cook and stir constantly just until the almonds begin to brown. Remove from the heat immediately to keep the nuts from getting too brown.

With granular Splenda:
Per Serving: 527 Calories; 53g Fat; 6g Protein; 8g Carbohydrate; trace Dietary Fiber; 8g Net Carbs

With liquid Splenda:
Per Serving: 514 Calories; 53g Fat; 6g Protein; 4.5g Carbohydrate; trace Dietary Fiber; 4.5g Net Carbs

My sites:
Linda's Low Carb Menus & Recipes
In the Kitchen with Linda Blog
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Post: #5 RE: Stevia Creme Brulee , 07-19-2011 08:45 PM


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Thanks for the recipe, Linda. Would it work with stevia or truvia instead of splenda? Since stevia is fairly concentrated it probably would need half or less of the requried splenda.

03.01.12 187
04.01.12 184
05.01.12 182.5
06.01.12 183.5
07.01.12 181.7
10.01.12 178.5
11.01.12 178.0
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Post: #6 RE: Stevia Creme Brulee , 07-20-2011 07:05 AM


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Thanks for the recipes. I wonder how much liquid stevia would be the equivalent of the splenda?

"The truth is so often the reverse of what has been told to us by our culture that we cannot turn our heads far enough around to see it." - Howard Zinn

I'm back on track! Big Grin
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Post: #7 RE: Stevia Creme Brulee , 07-20-2011 02:55 PM


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I wouldn't use Truvia in the custard. I don't think it would taste right because of the menthol taste of the Truvia. It worked just fine in the topping because there was so little of it.

As far as using Stevia, I don't see why it wouldn't work. You'd have to use the conversion chart for your brand for the equivalent of about 1 cup of sugar. You might actually want to start with less than that. I find that I often need to use a lot more Splenda to sweeten things than I would use of regular sugar. That's because Splenda tends to lose sweetness when used in cold things like custard and ice cream. The first bite will taste really sweet but the rest will taste hardly sweet at all.

My sites:
Linda's Low Carb Menus & Recipes
In the Kitchen with Linda Blog
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