Keto Mocha Crème Brûlée


Step 1Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Chop the chocolate into small pieces.

Step 2Place the cream into a saucepan, and heat over medium heat. Remove 2 tablespoons of sweetener and sit aside. Then place the remaining sweetener into the hot cream.

Step 3Place the egg yolks into a small bowl and add the retained 2 tablespoons of sweetener, whisk well.

Step 4Remove cream from heat and take approx. 1/4 cup of the mixture and whisk it into the egg yolks slowly. This tempers the egg yolks and makes it less likely that they’ll scramble when added to the hot cream.

Step 5Slowly pour the egg mixture into the saucepan, whisking constantly.

Step 6Once combined, return to a medium heat. Add the chocolate, coffee, vanilla and spices and stir until melted and combined.

Step 7Place six small ramekins into a deep oven dish. Pour the chocolate custard into each ramekin evenly.

Step 8Boil a kettle and add boiling water to the oven dish, until it reaches halfway up your ramekin.

Step 9Bake in the oven for 25 - 30 minutes, or until the centre is just set but still a bit wobbly. Remove from water bath and let cool.

Step 10Cover with cling wrap and refrigerate for approx. 4 hours until set.

Step 11Sprinkle about 2 teaspoons of granulated sweetener on top of the custard and use a culinary torch to melt it and turn it to toffee. Powdered sweeteners just don’t work for this as they turn into a weird white glaze that really doesn’t look appetising.

Step 12Store covered in the refrigerator, for up to five days.