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Raspberry Creme Brulee (MAD)

Author: Nutricia (KetoCal)

Ingredients:
 ml KetoCal 4:1 Powder Vanilla (reconstituted)
 g Bulla, Cream: Thickened Cream (35% Milk Fat)
 g Eggs: Chicken Egg, yolk, raw, fresh
 g Baking Products: Vanilla Essence
 g Sugarless, Sugar Substitutes: Sugarless Liquid
 g Fruit, fresh: Raspberries, raw, edible portion
 g Natvia, Sugar Substitutes: Natvia, Made for Baking

Directions:

  1. Beat egg yolk thoroughly
  2. Heat KetoCal, cream, squirt of sweetener and vanilla essence in a water bath or a basin standing in hot water
  3. Pour mixture over egg yolk, beating all the time
  4. Return mixture to water bath or basin
  5. Heat without boiling, stirring all the time until the mixture starts to thicken and coats the back of a spoon
  6. Add raspberries to an oven proof dish, then pour mixture over the top. Chill in the fridge for 2 hour, or until set
  7. When you are ready to serve, sprinkle Natvia over the top of the custard. Place dish under hot grill until Natvia turns golden brown
Chef's Tips
You need to cook in a water bath to allow the custard to cook evenly. Otherwise, the custard can separate into curdled egg and liquid.

Nutrition Information (for entire recipe):

Carbohydrate: 3.79
Calories: 259
Fat: 22.85
Protein: 7.58
Ratio: 2:1


Tags:

Modified Atkins Diet (MAD)KetoCal 4:1 PowderSweetDessert2:1 ratio  


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