Join Thrive Market today to get 40% off your first order AND a FREE gift over $50! LINK: thrivemarket.com/highfalutinlowcarb I want to personally thank Thrive Market for partnering with me and sponsoring this video! KETO CREME Brulee Battle - The BEST Low Carb Crème Brûlée Recipe! Join me for a low carb Creme Brulee battle!! These individual desserts are a delight in contrasts: creamy custard with a crunchy topping and chilled custard with a warm top make them delicious and decadent Which of these popular sugar-free crème brûlée recipes comes out the winner? Let's find out! --------------- RECIPES WE TESTED Ultimate Keto Crème Brûlée by My Sweet Keto www.mysweetketo.com/ultimate-keto-creme-brulee/ Keto Creme Brulee - Low Carb, Gluten Free & Sugar Free by I'm Hungry For That imhungryforthat.com/keto-creme-brulee-recipe/ **Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Thrive Market or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.** #cremebrulee #ketocremebrulee #lowcarbcremebrulee -------------- GET MY NEW BESTSELLING COOKBOOK My new book "Ketogenic Diet On A Budget" is available now! Click below to order now! amzn.to/3jlqTOR -------------- PRODUCTS USED IN THIS VIDEO Culinary Cooking Torch: amzn.to/36DEo8K ProTeak Cutting Board: amzn.to/2Qb2dLX My Amazon Shop: www.amazon.com/shop/highfalutinlowcarb (We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.) --------------- SIFT Y'ALL MERCHANDISE! Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb -------------- MY SOCIAL MEDIA LINKS Website: www.highfalutinlowcarb.com Patreon: www.patreon.com/highfalutinlowcarb Facebook: facebook.com/highfalutinlowcarb Twitter: twitter.com/hf_lowcarb Instagram: instagram.com/highfalutinlowcarb Shirts & Aprons: shop.spreadshirt.com/lowcarb Amazon Shop: www.amazon.com/shop/highfalutinlowcarb Email Inquiries: wes (at) highfalutinlowcarb (dot) com Music by Epidemic Sound -------------- THE HIGHFALUTIN' KITCHEN STUDIO GEAR Front Camera (Canon 70D): amzn.to/3dQed0a Front Camera Lens (Canon 24mm Prime): amzn.to/3qYXLhR Overhead Camera (Canon G7Xiii): amzn.to/2NHLWy3 Switti RGB LED Lights: amzn.to/3dV71zX Neewer LED Ring Light: amzn.to/3kxZwQz Comica Wireless Lavalier Mics: amzn.to/3ku9uCG Neewer Heavy Duty C-Stand: amzn.to/3uxBlGx
I found it turns out just as delicious with half of an unsweetened alternative milk in place of cream, brings the carbs down a little and still tastes amazing.
I think the second one would have turned out creamy and smooth if it wouldn't have been baked at such a high temperature for a whole hour. I've made delightful crème brûlèe in my past. As soon as you said 400 degrees for an hour, I was afraid that would happen!
Always a happy day when I can watch a video from HFLC with Wes!! Your content is always fun and well done. You’re fair and honest and your humor and kindness shine through. Doesn’t get any better than the combo of quality content presented by a wonderful person! 💕
Are you in my head?? I've been thinking about a keto creme brulee for a while! I've been keto for a couple years now, and this channel has made all the difference! Thank you so much for what you do!
Thank you. I just started watching you, and I am very impressed with many things on your show. Listing a few is your southern accent, your honest input without judgement on one or the other recipe that you are introducing to your audiences, your knowledge and teaching us of items/tools used to cook with and your knowledge of ingredients, sometimes strange, used to cook with, and how you present and do the show. The finger up to the camera for a one second pause, then flash to a new view of you having transitioned to the next thought, the way you taste and truly enjoy the items. And btw I looked at some older film of you on this channel and I can see you are thinner. This Keto life is a good thing! Thanks!
Peg, thank you so much for the kind comments and support. It’s truly appreciated. Glad you found your way over here. Welcome aboard and make yourself at home! 💜👍🏻
You can take any of these recipes and cook them in an instant pot. To speed this up even more - I heat the cream in the microwave for 45 sec to 1 min and then temper the eggs. Add 1 cup water and the trivet to the inner pot. Fill ramekins with cream mixture and cover with foil or use glass jars with lids. Add ramekins or jars to instant pot. Cook on high pressure for 6-7 minutes and release pressure after 5 minutes. Yum.
The second recipe, from Joe Duff, looks like vanilla pastry cream. Instead of trying to make crème brûlée out of it I would portion the pudding into the custard cups, smoothing out evenly and cover with plastic wrap and chill. Then take half a bag of either ChocZero or Lillys Chocolate chips and melt with a tablespoon or two of coconut oil, the solid kind. Making something like Magic Shell that you can buy in the stores, then spoon over the tops of the puddings and chill again. You’ll still get your crispy top but it’ll be a hard chocolate and creamy vanilla pudding combo.
Hi Wes, Thanks for saying that about Joe Duff’s calculations of carb count. He does this in a lot of his recipes and I personally never care for his recipes. He does whatever he can to get clicks on his videos and such… anyway… thanks. I’d choose the 1st websites recipe anyway.
I enjoyed this video, thank you. I'd earlier watched Dennis at Black Tie Kitchen do a creme brulee also. It's my favourite dessert so I'm chuffed to see a few great keto-friendly recipes for this awesome dessert.
I just mix my ingredients and use a sous vide set to 180 degrees. Mixture is poured into 4 oz mason jars with a plastic screw lid and place in sous vide bath for 1 hour, then chill. Just a dirty spouted bowl to clean and no pots! Ingredients are: 1 t vanilla bean paste (or 1.5 t extract), 1 c heavy cream, 3 egg yolks, pinch salt, 4 T granulated erythritol. After cooling, brûlée with granulated erythritol like you did.
That's cool! I sure that if you sive the 2nd one and use the baking method of the first one will be as good as the first one. Needs a bit of finess! Thanks!🤗💙
I ❤ crème brûlée! I typically use powdered Bocha Sweet as my sweetener since I get an odd aftertaste from erythritol. I’ll probably try the 1st recipe with Bocha Sweet as I prefer my custards really creamy. Thanks for your wonderful show!
Like Ellie Min I think the second batch was cooked for too long on a too high temperature .....that is how we make egg custard tarts here in the UK ( well it's how I made them before I went keto ) it had already half set before it went into the oven so didn't need much..... tbh you could have just put it straight in the fridge to cool and set....it didn't even need cooking. great vid ...God bless Gilly wife of Mark
Wes are you able to say what brand sweeteners you used for the brulee toppings? I used Lakanto classic granular and I got a good crunch but it didn’t brown as much as yours. Thanks. Love your videos!
Great video. Just a suggestion… you should cook to temp not time. Traditional Crème Brûlée is done at 176 F… that’s the perfect texture. Of course it’s possible that could be slightly different with the sugar substitute but the texture is really predicated upon the egg/cream mixture (i.e., protein/fat ratio) at a specific temperature. If you don’t have a Thermapen from Thermoworks, I suggest you make the investment. It changed my cooking from guessing to scientific precision. Incidentally, the reason why that one custard looked “eggy” is because it reached 185F IT and the proteins curdled. The yoke has a higher curdle temp than the whites, which is why we can cook custards (the cream protects the proteins from unraveling too fast) above 150 and the proteins are relatively unaffected… it’s due to the protein/fat ratio. The change from liquid into “custard” starts right around 170. But at 180 you’ve gone to far. Perfection is a tight window hence the reason to use a Thermapen. One last thing, following the directions isn’t always consistent for several reasons, the biggest of which is oven temperature isn’t even or consistent AT ALL between different models or brands. Furthermore sea level makes a difference especially with water by changing water’s latent heat characteristics… and when you’re using a water bath for crème brûlée the bath temp will be different and thus undercook or overcook relative to time only. Sooo cook to temp not time.
For the vanilla pods I recommend using the back of your knife instead of the cutting edge so you only get the seeds. Also I prefer the low sided custard dishes for Crème Brule because I like more brule. The smaller tall sided ones are great for flan. The custards from the first recipe looks so very lovely and exactly what you expect for texture and appearance. The second recipes custards were severely over baked, it was very visible that the custard broke, which is very taboo in Crème Brule since the custard should be silky smooth and creamy not hard and grainy. Crème Brule custards should have a small wobble in the center when taken from the oven. Also you might try Allulose if they don't specify the sweetener topping for the brule. Side note when doing brule with normal sugar it is not with confectioners sugar but bakers sugar which is significantly finer than normal granulated sugar. You can also blow excess sweetener off the top if you put it on too thick since the shell should be thin. Fine grain with a thin even coating helps even melting and browning so you you get that perfect think shell without excessive burning. Overall I love your show. Being able to watch you make them first allows the rest of us to see all the mistakes in the recipes that may not be shown in the original videos.
You make me want a kitchen torch!. But then I remember Steve's torch on Serious Keto. How he didn't put scorch marks on his cabinet I do not know. Looking forward to your next video.
Hey Wes. Thanks so much for all of your work in doing these videos. Off subject question: What is the deal with nut milks? They are 98% water so why not use HWC and water it down?
Some torches "spit" like that from moving to fast or roughly. It's the liquid fuel spitting out the nozzle before it has a chance to gasify. Try moving the torch in a smoother manner and not filling it quite so full if possible. :)
I know you are following someone else's recipe, but do you think vanilla bean paste work instead of the expensive vanilla beans? Thank you for all of your wonderful videos! You've made keto so much easier. ♥️
I don’t see why not. There are several recipes that use standard vanilla extract. I think the vanilla bean paste would be a good, economical compromise somewhere in between. 👍🏻
The second one is custard…400°? No way in Paris, a renowned bakery uses a lower temperature oven for a longer amount of time. It’s supposed to be creamy. Thanks for doing this….fantastic
I work for a catering company and make hundreds of creme brulees a month(sometimes every week) and I can tell just by looking at the recipes that the first one is better. Joe Duffs recipe cooks the egg yolks on the stove, that is the first mistake. Then also cooking them at 400 degrees for a whole hour is the second mistake. It basically turns it to scrambled eggs. The recipe and the method of the first recipe is almost exactly how we make our brulees. The only difference is the sugar 😎
Hello I just found this site your are a pleasure to watch. Are you selling cookbooks? I really like your style thank you for your unique channel thanks!
Thanks so much for the kind words, Debra! Welcome aboard and make yourself at home. I do have a keto cookbook! It’s available at most bookstores and is on sale right now on Amazon! “Ketogenic Diet on a Budget.” amzn.to/37eub2R
It sure if someone else has said this but I buy my vanilla bean pods on eBay in bulk. still a little pricey but much less than grocery stores and much better pods!
The second one looks more like an egg custard. Definately would elect to not cook it as long. Especially since the coating the spoon on the stove top has already started the cooking process (think cooked pudding). Will try them both.
I have a general question about using erythritol in keto desserts. I find that in custard-y desserts, the erythritol crystalizes and leaves a grainy texture. But if I use allulose I have much better results. Does anyone else find this to be so?
Please note that allulose, for some of us, causes digestive upset and even extreme cramping and diarrhea. I loved using it until I realized its effects on me and a little for hubby. Try and probably no problem!
I recently watched your video on chocolate cake and you mentioned not being able to find 8 inch cake pans. Did you try Wilton? They specialize in wedding cake baking and decorating. I don't know the web site but it should be easy to find.
Hi! I was only having trouble finding one because it was right when the pandemic started and lots of stores were closed and things online were sold out. I’ve found one since then. 🙂
I took Alton Brown’s Good Eats creme brulee recipe and just swapped out Swerve or Lakanto for the sugar and my wife raves over it. And it comes out more like a cream than a custard with zero egg taste.
You should go over to Tijuana and get some vanilla beans. Mexico has pretty good beans. Make your own vanilla extract by putting beans in a bottle of vodka, bourbon, rum… whatever… and let it set for at least several weeks. Shake it every now and then. So easy, and tasty! Use a flavored rum or vodka for even more flavor.
With the second one, the recipe said to cook for an hour "or until the custard has fully set." I wonder if the cooking time would vary with how deep/shallow the ramekins are? I would think the typical round deeper ramekins would take longer to set? Dunno.
So appreciate you. Not sure the recipes are the end all beat all. You’re really your personal needs. I hope you are happy in the long run 😔 so sorry you truly have settle for this. 💕💜💕
Hey, check out STEAK AND BUTTER GAL, updated steamed egg pudding/custard …. Silkiest steamed egg….could be a Creme brûlée too…with less ingredients eaten each and every day! With or without crackling burnt monk fruit. Just add vanilla and stevia ULTRA low carb. She also prepares it with espresso! Very neat! Stay safe 😷 Gladys, Toronto🇨🇦
Im new to keto and just made a chocolate cake with liquid stevia and it is absolutely disgusting, does erythritol really taste like sugar? Thank you to whoever responds! :)
....a little stevia goes a long way!.....i often use a blend...(and most of the time far less than a recipe calls for).... for instance, we make our own icecream often (with a little countertop freezer)...for a recipe that would use about two cups of cream plus half n half, i can use as little as 2 Tbsp of powdered swerve...(depending on other ingredients added).....but i never use more than 1/4 cup......then i also add 1 to 2 drops of stevia (the "now" brand that has glycerine sdded).....if i am making "butter pecan" flavor (which is my husband's fav), i might add a tsp of "magic syrup"....(maple by "birch benders".....it's basically liquid monkfruit with flavor added and is very good....again, a little goes a long way).....my point is that sometimes mixing 2 or 3 sweeteners gets a better flavor.....and less is more!.....(especially if youve been off sugar for a while!).......bon appetit!
I wanted to tell you about some low carb products. They are called Walden Farms products. They do have a web site. My husband and I use there coffee creamers as well as pasta sauce. I loved your series on pizzas and thought you might like their sauces. They are much cheaper than Raos. Just thought I'd pass on the info.
I have tried Keto creme brulee and I used Allulose for the topping-that was a fail for me. It looked good when I did it but it immediately started to get wet and soft even though I had "bruleed" it to a nice crunchy brown. It tasted good, but the topping was not crunchy at all. The "Ultimate Keto Creme Brulee" calls for keto confectioners sugar but I did not see a name for the sweetener (like Swerve, allulose, erythritol, etc.). I will have to try it again with a different sweetener on top. I do not remember whose recipe I used for the filling but it was to die for-how could it not be with egg yolks, HWC and sweetener? Thanks for all you do. this was another great video from you.
Yes. Allulose doesn’t crystallize. It’s for that reason it’s good in keto ice cream or soft cookies but it wouldn’t work for this recipe where you need it to harden and crystallize.
Both recipes make it VERY DIFFICULT to print out the recipes. Not sure if I were doing something wrong, but I couldn't see a 'Print Button' which is usually provided in most recipes!
Join Thrive Market today to get 40% off your first order AND a FREE gift over $50!
LINK: thrivemarket.com/highfalutinlowcarb
I want to personally thank Thrive Market for partnering with me and sponsoring this video!
KETO CREME Brulee Battle - The BEST Low Carb Crème Brûlée Recipe!
Join me for a low carb Creme Brulee battle!! These individual desserts are a delight in contrasts: creamy custard with a crunchy topping and chilled custard with a warm top make them delicious and decadent Which of these popular sugar-free crème brûlée recipes comes out the winner? Let's find out!
---------------
RECIPES WE TESTED
Ultimate Keto Crème Brûlée
by My Sweet Keto
www.mysweetketo.com/ultimate-keto-creme-brulee/
Keto Creme Brulee - Low Carb, Gluten Free & Sugar Free
by I'm Hungry For That
imhungryforthat.com/keto-creme-brulee-recipe/
**Y'all, just so we're all clear, I'm only here to test recipes. Inclusion in this video does not imply that these websites, recipes or their creators are in any way affiliated with, associated with or sponsored by Thrive Market or Highfalutin' Low Carb. I personally researched and selected the recipes for testing myself. The conclusions I reached and the opinions I presented are solely my own.**
#cremebrulee #ketocremebrulee #lowcarbcremebrulee
--------------
GET MY NEW BESTSELLING COOKBOOK
My new book "Ketogenic Diet On A Budget" is available now! Click below to order now!
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(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)
---------------
SIFT Y'ALL MERCHANDISE!
Get your "SIFT, Y'ALL!" shirts, hoodies and aprons by visiting: shop.spreadshirt.com/lowcarb
--------------
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Facebook: facebook.com/highfalutinlowcarb
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Music by Epidemic Sound
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I found it turns out just as delicious with half of an unsweetened alternative milk in place of cream, brings the carbs down a little and still tastes amazing.
I think the second one would have turned out creamy and smooth if it wouldn't have been baked at such a high temperature for a whole hour. I've made delightful crème brûlèe in my past. As soon as you said 400 degrees for an hour, I was afraid that would happen!
Just what I needed, some Wes time. Love your positivity sir 💗
Thank you! 💜💜
Always a happy day when I can watch a video from HFLC with Wes!! Your content is always fun and well done. You’re fair and honest and your humor and kindness shine through. Doesn’t get any better than the combo of quality content presented by a wonderful person! 💕
Thank you so much, Lucinda! 💜
Are you in my head?? I've been thinking about a keto creme brulee for a while!
I've been keto for a couple years now, and this channel has made all the difference! Thank you so much for what you do!
Thanks, Kat! 💜
@@HighfalutinLowCarb you're welcome, hon!
Thank you. I just started watching you, and I am very impressed with many things on your show. Listing a few is your southern accent, your honest input without judgement on one or the other recipe that you are introducing to your audiences, your knowledge and teaching us of items/tools used to cook with and your knowledge of ingredients, sometimes strange, used to cook with, and how you present and do the show. The finger up to the camera for a one second pause, then flash to a new view of you having transitioned to the next thought, the way you taste and truly enjoy the items. And btw I looked at some older film of you on this channel and I can see you are thinner. This Keto life is a good thing! Thanks!
Peg, thank you so much for the kind comments and support. It’s truly appreciated. Glad you found your way over here. Welcome aboard and make yourself at home! 💜👍🏻
You can take any of these recipes and cook them in an instant pot. To speed this up even more - I heat the cream in the microwave for 45 sec to 1 min and then temper the eggs. Add 1 cup water and the trivet to the inner pot. Fill ramekins with cream mixture and cover with foil or use glass jars with lids. Add ramekins or jars to instant pot. Cook on high pressure for 6-7 minutes and release pressure after 5 minutes. Yum.
18:16 "You make your own dessert.... decisions"... great Freudian slip
The second recipe, from Joe Duff, looks like vanilla pastry cream. Instead of trying to make crème brûlée out of it I would portion the pudding into the custard cups, smoothing out evenly and cover with plastic wrap and chill. Then take half a bag of either ChocZero or Lillys Chocolate chips and melt with a tablespoon or two of coconut oil, the solid kind. Making something like Magic Shell that you can buy in the stores, then spoon over the tops of the puddings and chill again. You’ll still get your crispy top but it’ll be a hard chocolate and creamy vanilla pudding combo.
Now that sounds scrumptious and I completely agree about the texture on the second one would be better as a stirred custard instead of a baked.
Hello from Canada Wes. I always look forward to your videos... just brightened my day. Love you and all you do.
The eggs are so happy! Just look at that smile. 😊 I think it's a sign....
Hiiiiiiii you were in my prayers this morning! So happy to see you!
Had you done this as a teenager the southern boy + fire probably would have been a "hey y'all watch this moment". Both recipes look delicious.
I love creme brulle. Always go for it at buffets. Will definitely make the creamy one!😋
Hi Wes,
Thanks for saying that about Joe Duff’s calculations of carb count. He does this in a lot of his recipes and I personally never care for his recipes. He does whatever he can to get clicks on his videos and such… anyway… thanks. I’d choose the 1st websites recipe anyway.
I enjoyed this video, thank you. I'd earlier watched Dennis at Black Tie Kitchen do a creme brulee also. It's my favourite dessert so I'm chuffed to see a few great keto-friendly recipes for this awesome dessert.
I just mix my ingredients and use a sous vide set to 180 degrees. Mixture is poured into 4 oz mason jars with a plastic screw lid and place in sous vide bath for 1 hour, then chill. Just a dirty spouted bowl to clean and no pots! Ingredients are: 1 t vanilla bean paste (or 1.5 t extract), 1 c heavy cream, 3 egg yolks, pinch salt, 4 T granulated erythritol. After cooling, brûlée with granulated erythritol like you did.
I saw a new HFLC video in my feed and clicked on it instantly - love this channel!
That's cool! I sure that if you sive the 2nd one and use the baking method of the first one will be as good as the first one. Needs a bit of finess! Thanks!🤗💙
Oh mylanta! I can’t wait to try this, my friend 🤤
Just the notification I needed!
💜💜
Excellent point about carbs in cream. Also it's the same with eggs. ALL eggs have carbs even though the container usually says 0.
Just got in door-wow what a surprise! I watch as soon as
I eat my string beans... I’ll be back...
I ❤ crème brûlée! I typically use powdered Bocha Sweet as my sweetener since I get an odd aftertaste from erythritol. I’ll probably try the 1st recipe with Bocha Sweet as I prefer my custards really creamy. Thanks for your wonderful show!
Creme brulle is my all time favorite dessert ! Can't wait to try this ❤
Those look so good!! Was also great to see another video from you. Glad you are feeling better!
Hello Cynthia
Oh Wes you make me smile so much.......i absolutely love Creme Brulee & will be trying this ......love from Australia
Yummy
Thank you Wes
So needed right now
Yay!! Love crème brûlée and you Wes!!
I havent had one of those in a long time. Looks good. Love your show. Been a fan from the beginning.
Like Ellie Min I think the second batch was cooked for too long on a too high temperature .....that is how we make egg custard tarts here in the UK ( well it's how I made them before I went keto ) it had already half set before it went into the oven so didn't need much..... tbh you could have just put it straight in the fridge to cool and set....it didn't even need cooking.
great vid ...God bless
Gilly wife of Mark
Excellent video! Your demonstration was extremely thorough. Just subbed!
I would never thought let alone tried powdered sugar ( sweetener )!
Wes! Thank you! We've been dying for something sweet around here! Ps.. living for the natural highlights you've got going... Looking good, bud!
Hello Lola
So good to see you! I have missed you. Hope all are doing well.
Awesome so glad you are making my favorite dessert! 😍
(Harry here) My daughters would love this, my son "not to much", he is more of a meat eater like his dad
Wes are you able to say what brand sweeteners you used for the brulee toppings? I used Lakanto classic granular and I got a good crunch but it didn’t brown as much as yours. Thanks. Love your videos!
I can't wait to try this! Thanks, Wes!
Yay Wesley online again!!!!!!!!! Can't wait!
🙂
I've seen a few receipes using half and half. Do you think that's a better choice and do you think it would work?
There are lots of variants of keto oatmeal out there. Might you have any interest in doing a Keto Oatmeal ("N'oatmeal) battle?
So glad you are back! Love your content and your perky personality!
Lovely! Can’t wait to make it. Thanks😊❤
love love love your channel 🥰 you are so real about the recipes. I bought your cookbook this week. helping me in my keto journey. 👍👍
Yes!!!!! Just what I needed!
I’m wishing I was in your kitchen right now. I love love creme brûlée! I think the first one is a much better recipe...
💋🧚🏻♀️❤️🇺🇸
Hello there
I’m new here and I’m so thankful I found you
Finally; someone putting boiling water in pan as the last step! ❤️ 🎉🎊😂
Great video. Just a suggestion… you should cook to temp not time. Traditional Crème Brûlée is done at 176 F… that’s the perfect texture. Of course it’s possible that could be slightly different with the sugar substitute but the texture is really predicated upon the egg/cream mixture (i.e., protein/fat ratio) at a specific temperature. If you don’t have a Thermapen from Thermoworks, I suggest you make the investment. It changed my cooking from guessing to scientific precision.
Incidentally, the reason why that one custard looked “eggy” is because it reached 185F IT and the proteins curdled. The yoke has a higher curdle temp than the whites, which is why we can cook custards (the cream protects the proteins from unraveling too fast) above 150 and the proteins are relatively unaffected… it’s due to the protein/fat ratio. The change from liquid into “custard” starts right around 170. But at 180 you’ve gone to far. Perfection is a tight window hence the reason to use a Thermapen.
One last thing, following the directions isn’t always consistent for several reasons, the biggest of which is oven temperature isn’t even or consistent AT ALL between different models or brands. Furthermore sea level makes a difference especially with water by changing water’s latent heat characteristics… and when you’re using a water bath for crème brûlée the bath temp will be different and thus undercook or overcook relative to time only. Sooo cook to temp not time.
For the vanilla pods I recommend using the back of your knife instead of the cutting edge so you only get the seeds. Also I prefer the low sided custard dishes for Crème Brule because I like more brule. The smaller tall sided ones are great for flan.
The custards from the first recipe looks so very lovely and exactly what you expect for texture and appearance. The second recipes custards were severely over baked, it was very visible that the custard broke, which is very taboo in Crème Brule since the custard should be silky smooth and creamy not hard and grainy. Crème Brule custards should have a small wobble in the center when taken from the oven.
Also you might try Allulose if they don't specify the sweetener topping for the brule. Side note when doing brule with normal sugar it is not with confectioners sugar but bakers sugar which is significantly finer than normal granulated sugar. You can also blow excess sweetener off the top if you put it on too thick since the shell should be thin. Fine grain with a thin even coating helps even melting and browning so you you get that perfect think shell without excessive burning.
Overall I love your show. Being able to watch you make them first allows the rest of us to see all the mistakes in the recipes that may not be shown in the original videos.
This egg yolks were very happy. 🙂
I thought they looked like a smiley face too!
Yummmmmy 💜💜💜💜 that's one of my favorite deserts!!😋
You make me want a kitchen torch!. But then I remember Steve's torch on Serious Keto. How he didn't put scorch marks on his cabinet I do not know. Looking forward to your next video.
Does anyone know if cream brûlée and flan custard are the same thing?
Hey Wes. Thanks so much for all of your work in doing these videos.
Off subject question:
What is the deal with nut milks? They are 98% water so why not use HWC and water it down?
Some torches "spit" like that from moving to fast or roughly. It's the liquid fuel spitting out the nozzle before it has a chance to gasify. Try moving the torch in a smoother manner and not filling it quite so full if possible. :)
Great battle, as always. Love “rambunctious”!!
I know you are following someone else's recipe, but do you think vanilla bean paste work instead of the expensive vanilla beans? Thank you for all of your wonderful videos! You've made keto so much easier. ♥️
I don’t see why not. There are several recipes that use standard vanilla extract. I think the vanilla bean paste would be a good, economical compromise somewhere in between. 👍🏻
The second one is custard…400°? No way in Paris, a renowned bakery uses a lower temperature oven for a longer amount of time. It’s supposed to be creamy. Thanks for doing this….fantastic
Oh my Lord! These looked SO GOOD!!!!! ❤️❤️❤️
Second one is basically a flan brulee
I work for a catering company and make hundreds of creme brulees a month(sometimes every week) and I can tell just by looking at the recipes that the first one is better.
Joe Duffs recipe cooks the egg yolks on the stove, that is the first mistake. Then also cooking them at 400 degrees for a whole hour is the second mistake. It basically turns it to scrambled eggs.
The recipe and the method of the first recipe is almost exactly how we make our brulees. The only difference is the sugar 😎
Hello I just found this site your are a pleasure to watch. Are you selling cookbooks? I really like your style thank you for your unique channel thanks!
Thanks so much for the kind words, Debra! Welcome aboard and make yourself at home. I do have a keto cookbook! It’s available at most bookstores and is on sale right now on Amazon! “Ketogenic Diet on a Budget.”
amzn.to/37eub2R
Hi'ya Wes..found your book on Amazon its in my cart.. will buy after U balance my checkbook...thank you I will keep watching!
"I" balance my checkbook half my screen on my phone is dead all black..typing from memory...oops!
It sure if someone else has said this but I buy my vanilla bean pods on eBay in bulk. still a little pricey but much less than grocery stores and much better pods!
*I can’t wait to try this delicious recipe* 😋
Have a great weekend everyone, from Tampa Florida...
How did you make crispy crust using erythritol or allulose??????
It never works for me.
The Chef's version reminds me of the little green potted baked custards that you could get at a cafeteria line. (Which was my fave treat!)
The second one looks more like an egg custard. Definately would elect to not cook it as long. Especially since the coating the spoon on the stove top has already started the cooking process (think cooked pudding).
Will try them both.
Oh Wesley, I just glicked all over my keyboard!
I like to put the open pod, minus the seeds used in the recipe , into a container with sweetener. That way you have vanilla flavour sweetener!
Great job once again Wes!😀👍 Have a blessed week 💜 🙏 ✌️ 🌞 💐 🎶
I have a general question about using erythritol in keto desserts. I find that in custard-y desserts, the erythritol crystalizes and leaves a grainy texture. But if I use allulose I have much better results. Does anyone else find this to be so?
Yes. You can even make caramel/caramel sauce with allulose and it'll be perfect. Allulose does not crystalize like the other sugars.
Yes I had the same issues. But then I figured making grains to powder in a blender worked well. :)
@@superbumbes514 Actually, what I mean is that the erythritol MELTS while cooking, but then it recrystalizes when the dessert cools down.
@@elizabethblane201 ok I see. Sorry for the misunderstanding. I'll try your allulose suggestion.
Please note that allulose, for some of us, causes digestive upset and even extreme cramping and diarrhea. I loved using it until I realized its effects on me and a little for hubby. Try and probably no problem!
I recently watched your video on chocolate cake and you mentioned not being able to find 8 inch cake pans. Did you try Wilton? They specialize in wedding cake baking and decorating. I don't know the web site but it should be easy to find.
Hi! I was only having trouble finding one because it was right when the pandemic started and lots of stores were closed and things online were sold out. I’ve found one since then. 🙂
LOVE your Tintin hairdo!!
Looks great on him, doesn’t it??
I took Alton Brown’s Good Eats creme brulee recipe and just swapped out Swerve or Lakanto for the sugar and my wife raves over it. And it comes out more like a cream than a custard with zero egg taste.
If you use the broiler its Creme Broilee’ budumpbump 😁
Ha! (Hope you’re doing well!)
Thanks for the review Wes ❤️
You should go over to Tijuana and get some vanilla beans. Mexico has pretty good beans. Make your own vanilla extract by putting beans in a bottle of vodka, bourbon, rum… whatever… and let it set for at least several weeks. Shake it every now and then. So easy, and tasty! Use a flavored rum or vodka for even more flavor.
Is there a way to do it without alcohol?
This was fantastic! Going to try this out soon!
With the second one, the recipe said to cook for an hour "or until the custard has fully set." I wonder if the cooking time would vary with how deep/shallow the ramekins are? I would think the typical round deeper ramekins would take longer to set? Dunno.
So appreciate you. Not sure the recipes are the end all beat all. You’re really your personal needs. I hope you are happy in the long run 😔 so sorry you truly have settle for this. 💕💜💕
😂
Say what?
nice, going to buy some
Hey, check out STEAK AND BUTTER GAL, updated steamed egg pudding/custard …. Silkiest steamed egg….could be a Creme brûlée too…with less ingredients eaten each and every day! With or without crackling burnt monk fruit. Just add vanilla and stevia ULTRA low carb.
She also prepares it with espresso! Very neat!
Stay safe 😷
Gladys, Toronto🇨🇦
Im new to keto and just made a chocolate cake with liquid stevia and it is absolutely disgusting, does erythritol really taste like sugar? Thank you to whoever responds! :)
....a little stevia goes a long way!.....i often use a blend...(and most of the time far less than a recipe calls for).... for instance, we make our own icecream often (with a little countertop freezer)...for a recipe that would use about two cups of cream plus half n half, i can use as little as 2 Tbsp of powdered swerve...(depending on other ingredients added).....but i never use more than 1/4 cup......then i also add 1 to 2 drops of stevia (the "now" brand that has glycerine sdded).....if i am making "butter pecan" flavor (which is my husband's fav), i might add a tsp of "magic syrup"....(maple by "birch benders".....it's basically liquid monkfruit with flavor added and is very good....again, a little goes a long way).....my point is that sometimes mixing 2 or 3 sweeteners gets a better flavor.....and less is more!.....(especially if youve been off sugar for a while!).......bon appetit!
3:19 did you purposely make a smiley face with those egg yolks
My absolute favorite dessert 💕
Welcome back!
I wanted to tell you about some low carb products. They are called Walden Farms products. They do have a web site. My husband and I use there coffee creamers as well as pasta sauce. I loved your series on pizzas and thought you might like their sauces. They are much cheaper than Raos. Just thought I'd pass on the info.
I’m wondering if I could do them one at a time in the air fryer with the water on the bottom level and cover the custard with foil..💋🧚🏻♀️❤️🇺🇸
Yes. I was able to put 3 ramicans in air fryer
@@carolynadams5126 -Great!
Looking good Wesley!
Thanks Wes, good to see you again!
You are lookin goooood!
Wes - you done burnt my eyebrows!!! That was a big flame!
Haha! I almost lost mine for real! LOL 😂
@@HighfalutinLowCarb
lol
That crunch! 🤤🤤👍
I have tried Keto creme brulee and I used Allulose for the topping-that was a fail for me. It looked good when I did it but it immediately started to get wet and soft even though I had "bruleed" it to a nice crunchy brown. It tasted good, but the topping was not crunchy at all. The "Ultimate Keto Creme Brulee" calls for keto confectioners sugar but I did not see a name for the sweetener (like Swerve, allulose, erythritol, etc.). I will have to try it again with a different sweetener on top. I do not remember whose recipe I used for the filling but it was to die for-how could it not be with egg yolks, HWC and sweetener? Thanks for all you do. this was another great video from you.
Yes. Allulose doesn’t crystallize. It’s for that reason it’s good in keto ice cream or soft cookies but it wouldn’t work for this recipe where you need it to harden and crystallize.
@@pinehillart thank you.
Both recipes make it VERY DIFFICULT to print out the recipes. Not sure if I were doing something wrong, but I couldn't see a 'Print Button' which is usually provided in most recipes!
Nice video!