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Crème Caramel

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  • 3.7:1
  • RECIPE MAKES: 3 portions
  • PREP TIME: 25 minutes
  • COOK TIME: 45 minutes + Chilling time: 2 hours

One portion 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, over a medium heat, continuously stir until just before boiling point, then turn off the heat.

Step 3

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

Step 4

Whisk the mixture continuously for approximately 30 seconds.

Step 5

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

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 45 minutes, or until the custards are solid.

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

Using a knife, separate the edge of the crème caramel from the edge of the ramekin dish, turn out on to a plate.

Step 10

Pour the sugar-free caramel syrup over the top, and 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.

  • 65g Double cream e.g. Morrison’s or Tesco
  • 250g K.Flo®
  • 70g Egg, beaten
  • 5g Sweetener, granulated e.g. Sukrin Gold®
  • 10g Sugar-free caramel flavoured syrup e.g. Walden Farms Near Zero