At less than 1 tsp of sugar per portion, these beautifully silky and delicious crèmes brûlée have less sugar than a cookie but are far more filling, satisfying and luxurious. Perfect for impressing guests, and easier than you think to make!
- 400 ml (1 and 2/3 cups) double (heavy) cream
- 1 vanilla pod, halved lengthways
- 1-2 tbsp xylitol
- 4 medium egg yolks
- 2-3 tsp sugar
- fresh or frozen defrosted berries or cherries and fresh mint, to serve (optional)
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Preheat oven to 150C/300F/gas 2. Pour the cream into a saucepan and scrape the seeds from the vanilla pod into it. Throw the pod in and heat the cream until it just starts to bubble. Take off the heat and allow to infuse for a couple of mins, then remove the vanilla pod.
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Whisk the xylitol and egg yolks together in a bowl, then slowly pour in the hot cream, whisking the whole time, until the mixture is smooth and combined. Pour the custard into a large jug through a sieve, then pour it into 4 ramekins.
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Place the ramekins in a large roasting or casserole dish, then pour hot water into the dish until it reaches halfway up the outside of the ramekins. Bake in the preheated oven for 30-40 mins, until the custard is just set but still has a slight wobble when you shake it gently. Take them out of the hot water and leave them to cool for a few mins until you can pick them up comfortably with your hands. Chill in the fridge for at least an hour (or overnight if you want to make them a day ahead).
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Sprinkle 1/2-3/4 tsp sugar over each ramekin to give each custard a very thin layer of sugar on top. Place the ramekins under a hot grill (broiler) until the sugar melts and starts to brown and bubble. Leave to cool and chill again for at least 10-15 mins. Serve the crèmes brûlée cold, on its own or topped with berries or cherries and fresh mint, if using.