Servings: 4
Crème Caramel Low Carb 低糖質プリン
Indulge in your dessert guilt free with this low carb Japanese creme caramel recipe. It's velvety, jiggly, and just as delicious as a sugar-filled pudding.
Ingredients
custard
- 3 eggs
- 300 ml milk
- 75 g monk fruit sugar
- vanilla essence
caramel
- ½ tsp gelatin powder
- ½ tsp instant coffee
- ¼ cup water
- 1 tbsp monk fruit sugar
Instructions
Custard
- In a large bowl, whisk together the eggs, half the monk fruit sugar, and vanilla extract until well combined but not frothy. Be careful not to overmix as this can result in air bubbles on top of the finished crème caramels.
- Heat milk mixture of whole milk and the other half of the monk fruit sugar in a pan over medium-low heat. Turn the heat off before the milk mixture boils.
- Pour the milk mixture into the egg mixture bowl to whisk together, again be careful not to overmix.
- Pore and strain (using a fine mesh sieve) the custard mixture into another bowl.
- Divide the custard mixture into molds using a ladle, ensuring an even distribution. Leave a small gap at the top to allow room for expansion during cook time.
- Place those molds into boiling water of a large shallow pan or frying pan over low heat. It works like the water bath method when using an oven but instead we use a shallow pan (I found it is easier using a frying pan). Turn the heat off and leave it for 15 min with the lid on.
- Wrap the pan lid in a kitchen towel (to avoid any condensation dripping) and place over the pan to cook for 3-5 minutes.
- Turn the heat off and leave it for 15 min with the lid on.
- Let it cool down.
- Leave the crème caramel to chill in the refrigerator for max 1 hour. *2
Mock Caramel Sauce
- In a small saucepan, pour water in and sprinkle gelatine powder and leave for 5 minutes.
- Heat it over low heat. *1
- When the gelatine melts, turn the heat off and add monk fruit sugar and instant coffee.
- Stir gently until all the sugar and coffee has dissolved.
Notes
*1 Gelatine melts at a temperature of 25°C-40°C/77°F-104°F and we don't want to boil to avoid monk fruit sugar to crystallize.
*2 Please see the serving suggestion paragraph above post.
Nutrition
Calories: 96kcal, Carbohydrates: 3.7g, Protein: 8.4g, Fat: 6.3g, Saturated Fat: 2.6g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.6g, Trans Fat: 0.01g, Cholesterol: 146.5mg, Sodium: 88.8mg, Potassium: 154.6mg, Sugar: 4g, Vitamin A: 304IU, Calcium: 115mg, Iron: 1mg