Happy Sukkot ya’ll! I am SO excited to share this new recipe and it’s so easy and so insanely delish, you’ll want to make it ASAP. I got the idea for this Sea Salt Caramel Creme Brulee from non other than Greg, my Lyft driver from a few days ago. Well, sort of. 🙂
Some Backstory first…
Ellie and I flew back from Kansas City on Wednesday after the first days of YomTov and took a Lyft home. The nicest driver – so sweet and funny and eager to talk about food (my kind of dude)! He mentioned the Instagram handle “Tasty” and how he uses that profile for tons of recipe ideas and proceeded to give me a few pointers along the ride home. Yup, I knew what he was talking about – it’s the BuzzFeed food handle and duh, I was already a follower. Turns out, he got that idea in my head, so I spent some time (not too long, luckily) scrolling through the feed – and this creme brulee came up.
Now, because I’m fancy AF (or so I pretend to be), creme brulee is one of my all time favorite desserts. What’s not to love about dipping your spoon into the crispy sugary crust that shatters on top of luscious, creamy custard underneath? OMG, it’s the best. But how would I made this decadent dessert sugar-free and low-carb? Ah, check out the recipe to see how I put my own spin on it!
But really folks, this recipe is so ridiculously easy, you’ll have everyone fooled. No custard to make from scratch because you have the power of prepared ice cream. Yup, I said it. Ice cream. I prefer the Halo Top light ice creams that are low-carb and keto-friendly, or Enlightened makes a good ice cream too.
But the best part? You can use dairy-free too to make this oh-so-perfect for your Shabbat or YomTov meal. There are truly not enough words to describe how insanely rich and comforting this dessert it. Believe me, you’ll find every excuse to whip up this showstopper every chance you can get.
Enjoy and Chag Sukkot Sameach everyone!
- 1/2 cup Ice Cream I used the Sea Salt Caramel Halo Top but honestly, you can use literally ANY type of ice cream and flavor you'd like!
- 1/4 tsp Maple Extract You can use vanilla extract too - I just like the extra boost of flavor this brigs to this ice cream flavor
- 1 Egg Yolk Save the whites for making meringue!
- 1 tbsp Swerve, Sugar substitute Or use regular sugar-in-the-raw, in this case
- 1 cup Hot water
Pre-heat oven to 325F
Scoop out the ice cream in a bowl and microwave for about 1 min, until melted
Mix the ice cream until there are no lumps and let it cool for about 5 minutes
Separate the egg white and yolk and whisk in the egg yolk into the ice cream mixture
Pour the mixture into a ramekin and place in a pie dish or other deep pan
Pour the hot (not boiling) water in the pan until it comes up halfway up the side of the ramekin
Bake for 45 minutes until the top is golden brown and the center is no longer jiggly in the middle
Let it cool in the fridge for about 2 hours minimum
After it's cooled, sprinkle the Swerve or sugar-in-the-raw on top and broil for about 6 minutes, being careful not to burn the top
Serve warm, room temp, or cold - would be great with berries and whipped cream too!
Optional: Dust with some powdered sugar on top!