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Crème Brûlée

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  • 3.1:1
  • RECIPE MAKES: 3 portions
  • PREP TIME: 25 minutes
  • COOK TIME: 35 minutes + Chilling time: 2 hours

One recipe contains approximately:


Step 1

Preheat the oven to 150˚C/300˚F/Gas mark 2.

Step 2

Pour the cream and K.Flo® into a saucepan, continuously stir over a medium heat until just before boiling point, then turn off the heat.

Step 3

In a bowl, beat the egg yolk and sweetener together until pale and fluffy, pour into the saucepan with the cream and K.Flo®.

Step 4

On a medium heat, whisk the mixture continuously until thickened - this indicates that the eggs have begun to cook slightly.

Step 5

Strain the mixture through a fine sieve into a large jug, and pour into 3 three ramekins to about half full.

Step 6

Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides.

Step 7

Place the roasting tray onto the centre shelf of the oven and bake for approximately 30 minutes, or until the custards are just set but still a bit wobbly in the middle.

Step 8

Remove the ramekins from the water and set aside to cool to room temperature. Once cool, place in the fridge until chilled.

Step 9

When ready to serve, sprinkle one level teaspoon of sweetener evenly over the surface of each crème brûlée, then caramelise under the grill for 2 minutes.

Step 10

Set aside to cool for 2 minutes, then serve.

K.Flo® is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.

  • 50g Single cream e.g. Morrison’s or Tesco
  • 250g K.Flo®
  • 40g Egg, yolk
  • 20g Sweetener, granulated e.g. Sukrin Gold®
  • Topping
  • 3 tsp Sweetener, granulated e.g. Sukrin Gold®