Crème Caramel Low Carb 低糖質プリン Recipe

Introduction

Crème Caramel Low Carb 低糖質プリン is a deliciously smooth and creamy dessert with a lower sugar content, perfect for those watching their carb intake. This recipe uses monk fruit sugar and a gentle water bath cooking method for a delicate texture and rich flavor.

Ingredients

• 3 eggs
• 300 ml milk
• 75 g monk fruit sugar, divided
• Vanilla essence
• ½ tsp gelatin powder
• ½ tsp instant coffee
• ¼ cup water

Instructions

1. Step 1: In a large bowl, whisk together the eggs, half of the monk fruit sugar, and vanilla essence until combined. Avoid overmixing to prevent air bubbles on top of the custard.
2. Step 2: In a pan over medium-low heat, warm the milk with the remaining monk fruit sugar. Remove from heat just before it boils.
3. Step 3: Slowly pour the warm milk into the egg mixture while whisking gently to combine, taking care not to create foam.
4. Step 4: Strain the custard through a fine mesh sieve into another bowl to remove any lumps.
5. Step 5: Pour the custard evenly into molds or ramekins, leaving some space at the top for expansion during cooking.
6. Step 6: Place the molds into a large shallow pan or frying pan filled with boiling water to create a water bath. Turn off the heat and cover the pan with a lid.
7. Step 7: Wrap the pan lid with a kitchen towel to catch condensation and place it back on. Let the custards cook for 3-5 minutes on the residual heat.
8. Step 8: Turn off the heat completely and keep the lid on for an additional 15 minutes to finish cooking.
9. Step 9: Allow the custards to cool down to room temperature, then chill in the refrigerator for up to 1 hour before serving.
10. Step 10: For the mock caramel sauce, combine the gelatin powder and water in a small saucepan and let it sit for 5 minutes.
11. Step 11: Gently heat the mixture over low heat until the gelatin dissolves completely.
12. Step 12: Remove from heat and stir in the monk fruit sugar and instant coffee until well combined. Pour this sauce over the chilled custards before serving.

Tips & Variations

• Use full-fat milk or a mix of milk and cream for a richer custard.
• Swap the instant coffee in the caramel sauce for a dash of cinnamon or cocoa powder for a different flavor profile.
• To avoid condensation dripping into the water bath, wrapping the lid with a kitchen towel is key.
• Ensure the water in the bath is not boiling vigorously to prevent overcooking the custard.

Storage

Store the crème caramel in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm water bath if preferred warm, but it is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other sugar substitutes instead of monk fruit sugar?

Yes, erythritol or stevia blends can be used as low-carb alternatives, but adjust quantities according to sweetness and taste.

What if I don’t have a fine mesh sieve?

If you don’t have a sieve, you can carefully ladle the custard to avoid lumps, but straining helps achieve the smoothest texture.

Crème Caramel Low Carb 低糖質プリン Recipe

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★★★★★

4.7 from 100 reviews

This Low Carb Crème Caramel recipe offers a delightful sugar-free twist on the classic French custard dessert. Using monk fruit sugar and a gentle water bath technique on the stovetop, it delivers a smooth, creamy texture with a rich mock caramel sauce sweetened naturally. Perfect for those seeking a low-sugar indulgence.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Custard

• 3 eggs
• 300 ml milk
• 75 g monk fruit sugar (divided)
• Vanilla essence, to taste

Mock Caramel Sauce

• ½ tsp gelatin powder
• ¼ cup water
• 1 tbsp monk fruit sugar
• ½ tsp instant coffee

Instructions

1. Prepare Custard Mixture: In a large bowl, whisk together the eggs, half of the monk fruit sugar (about 37.5 g), and vanilla essence gently until combined without creating froth to avoid air bubbles.
2. Heat Milk and Sweetener: In a pan over medium-low heat, warm the milk with the remaining half of monk fruit sugar. Remove from heat just before it comes to a boil.
3. Combine Milk and Eggs: Slowly pour the warm milk mixture into the egg mixture, whisking gently to blend without overmixing.
4. Strain Custard: Pour the custard through a fine mesh sieve into another bowl to ensure smoothness.
5. Fill Molds: Using a ladle, evenly distribute the custard mixture into molds, leaving a small gap at the top for expansion during cooking.
6. Set Up Water Bath: Place the molds into a shallow large pan or frying pan filled with boiling water on low heat. This mimics a water bath commonly used in ovens but adapted for stovetop cooking.
7. Cook with Lid On: Turn off the heat and cover the pan with a lid wrapped in a kitchen towel to prevent condensation from dripping onto the custards. Let cook undisturbed for 15 minutes.
8. Short Heat Period: Place the wrapped lid back on the pan and cook over low heat for an additional 3–5 minutes.
9. Final Rest: Turn off the heat once again and leave the pan covered for another 15 minutes to finish setting the custard.
10. Cool and Chill: Allow the crème caramel to cool to room temperature, then refrigerate for up to 1 hour to chill before serving.
11. Prepare Mock Caramel Sauce: In a small saucepan, combine gelatin powder with water and let it bloom for 5 minutes.
12. Heat Gelatin Mixture: Warm the gelatin and water over low heat until gelatin is fully dissolved, then remove from heat.
13. Add Flavor and Sweetener: Stir in monk fruit sugar and instant coffee until fully integrated, creating a smooth mock caramel sauce.

Notes

• Be careful not to whisk the custard mixture too vigorously to avoid bubbles that could affect the texture.
• Wrapping the lid with a kitchen towel helps prevent condensation from dripping onto the custards during cooking.
• Using monk fruit sugar keeps the recipe low carb and diabetic-friendly without compromising sweetness.
• Ensure water in the pan does not boil vigorously to avoid disturbing the custard molds.
• Refrigerate the crème caramel promptly after cooking to maintain texture and taste.

Keywords: low carb crème caramel, sugar-free pudding, monk fruit dessert, diabetic-friendly custard, stovetop water bath, faux caramel sauce