The Queen of Desserts
Published on: Tuesday, 02 October 2012 21:14:00.
In our opinion, the queen of desserts is creme brulee: rich, warm egg cream with orange zest, real vanilla, and of course a crunchy caramel crust. It's hard to imagine a more luxurious ending to a fancy dinner. Although we made an exception to our low-carb rules at Christmas and used a little sugar for the caramelized crust, we have since found a solution. Sukrin is a sugar alcohol that consists of 100% carbohydrates, but the body can't process it and it won't stimulate insulin production. Although it's different from regular sugar, there is one important similarity. Sukrin can be caramelized!
Making creme brulee isn't rocket science as long as you have the right hardware. Success depends on how the creme brulee thickens while in the oven. You'll need ovenproof ramekins that are 10 cm across and 4 cm deep. These are then half-filled with the cream and placed in a water bath in the oven at 300° F ( 150° C). If you use different bowls, the creme might not expand or accumulate above or below the water.
Creme Brulee to serve 4
|400 g_(16 oz)||cream|
|200 g (8 oz)||milk|
Some people might think this is too much expensive equipment to make a dessert, but that's not true. The result is so amazing that it's worth it - for the queen of desserts!
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