Print

Crème Caramel Low Carb 低糖質プリン Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/creme-caramel-low-carb-recipe/