creme brulee?

[sam98632]

can it be made low carb? Its just eggs and creme with burnt sugar on top, right? Would splenda do that? I had some for desert at a resturaunt tonite and it was HEAVEN!

[anj]

I've never made it before but I look at recipes. Yeah, you could do it with eggs, cream and splenda. However, the top would need to be something like erithroytol (sp?) because splenda won't burn.

[chefchick66]

This recipe was posted here years ago by Josie or Carolyn...I forget exactly who:

Butter-Pecan Creme Brulee

2 cups cream
4 egg yolks
1/2 teaspoon vanilla
Dash of salt
2 tablespoons Splenda

Heat cream over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.
In a bowl, whisk together egg yolks, vanilla, salt and Splenda.
Gradually whisk in cream.
Strain mixture.
Divide into four custard cups.
Bake in a water bath for 25-30 minutes at 350 degrees.
Custards should be set, but still jiggly.
Chill for one hour.
Make butter-pecan topping and divide between between cups.
Refrigerate for four more hours or overnight.

Butter-Pecan Topping:
1 tablespoon butter
1/8 cup pecans - finely chopped
1 teaspoon Splenda

Melt butter.
Stir in pecans and Splenda.
Heat just until nuts begin to color, being careful not to burn!

For those who have not tried this...you NEED to! This has been a staple dessert of mine for years.

It is one of those desserts, like BG's Cheesecakes, that even your non LCing friends/family will devour!

I've been adding a couple of Tablespoons of SF Davinci flavored syrups to the recipe to "change" the taste a bit. I've made it with the Butter Rum, Irish Cream, Carmel, Kauli Caffee, and English Toffee....all of them produce YUMMY results!

[LindaSue]

Someone named Roni is the creator of the Butter-Pecan Creme Brulee recipe. I'm pretty sure she's from LCF.

[chefchick66]

Originally Posted by LindaSue

Someone named Roni is the creator of the Butter-Pecan Creme Brulee recipe. I'm pretty sure she's from LCF.

My mistake. I swear it was Josie or Carolyn who posted it here.

[CarolynF]

No...

I definitely made this recipe, but it wasn't my recipe..but it is fabulous!!! Thanks for bringing it back up..

[ntt2]

And the Splenda did work and browned? thanks, nt

[Tater Head]

Originally Posted by CarolynF

No...

I definitely made this recipe, but it wasn't my recipe..but it is fabulous!!! Thanks for bringing it back up..

Ditto, fabulous

Try brown diabetisweet if you want a hard crust, but I like it just as written.

[ntt2]

thanks Tater Head! regards, nt

[Zib]

Local restaurant serves Creme Brulee Atkins on it's dessert menu. They say it's made with Splenda. I asked about the crust as I didn't think Splenda woudl do that. Waiter told me it's not as crunchy as they get with sugar, but it works well enough. (I ordered it and it was wonderful)

[scott123]

Granular splenda has about 1/8 the density of sugar and maltodextrin (the bulking agent) will brown... so maybe it will create a tiny bit of a crust, but my guess is that it would be barely perceptable texturally.

If it had a recognizable crust to it, I'm sure they combined the splenda with another textural sugar sub. Or they got sucked into the 'splenda for baking' scam. 50% sugar will give you half a crust. If they are using splenda for baking, they had best remove the 'Atkins' from the title, since sugar isn't allowed in Atkins.

[jackieba]

Correct me if I'm wrong but as far as I know there really isn't anything that will carmelize like sugar to create a realistic sub on creme brulee--possible exception noted below. The custard is no problem and the nut topping is okay but not a sub for the real thing in my opinion. I've heard Somersweet will carmelize (guess it's the oligofructose) but since I can't buy just a little of it--$14.95 + shipping is the minimum, it's not worth the price to me. I also wonder the carb count if using more than the tiny serving size of 1/4 tsp or 1 gram.

[Bfranke]

After reading this thread, we went to Mitchell's Fish Market for lunch today. (Using up a gift certificate that we recieved for Christmas last year.) On the bottom of the desserts, they had a Creme Brulee (I had never eaten this before) with fresh strawberries and orange something, turned out to be a short bread. We ordered one serving and split it. It was amazing....sinfully rich. Probably blew the whole weeks calories in one spot. Anyway, I am sure that it was made with cream and egg yolk. Was not overly sweet, and the thin layer of crispy sugar on top was just perfect.

Would one of the sugar alcohols carmelize on top of this? Not that I am going to make this right now, but who knows when I reach goal!

Thanks,
Bette

[scott123]

Jackie, oligofructose is just a sweeter form of inulin. Not only is it even more expensive, though, but the carb count is a bit up in the air, because, for these types of ingredients, sweetness is usually a sign of digestibility.

Polyd will caramelize just as easily as oligofructrose and inulin, at a fraction of the price. I would probably make a thick splenda/e sweetened polyd syrup (maybe 6 parts polyd to 1 part water), and, while the syrup is still hot, drizzle it on top of the cooked custard and lightly brown/bubble with a torch.

Bette, as I recently learned in the other thread, isomalt will brown and will create the same texture as sugar.

[Lehgrad]

hmmmm... I wonder if carb countdown milk can replace the cream to save a few calories...

[Zib]

Scott, as I recall it was a paper-thin crust, as you suggest it would be with just Splenda. I've asked more than once about the Creme Brulee with Splenda (that's how it's listed on the menu), asking if they use anything else like isomalt or PolyD or such, and always get the answer that it's only Splenda.

I doubt they are using the Blend. This restaurant started offering this dessert during the high point of Atkins, before the blend was available. One of the waitresses told me their diabetic customers were so thrilled to have something sugar-free on the menu that they've kept it. They didn't realize that so many of the reulars were diabetic or pre-diabetic and that the dessert would appeal to more than the LC crowd.

[scott123]

Originally Posted by Zib

I doubt they are using the Blend. This restaurant started offering this dessert during the high point of Atkins, before the blend was available.

Pheww, that's good!

[jackieba]

Lehgrad,
I have made this custard using Hood milk along with DaVinci's caramel SF syrup. Made a very low carb, low calorie dessert. It was good but not as rich as using cream. I've also done half Hood and half cream which I believe to be the best compromise. Now to experiment for the topping.

[Tater Head]

Originally Posted by Zib

Scott, as I recall it was a paper-thin crust, as you suggest it would be with just Splenda. I've asked more than once about the Creme Brulee with Splenda (that's how it's listed on the menu), asking if they use anything else like isomalt or PolyD or such, and always get the answer that it's only Splenda. I doubt they are using the Blend.

I wouldn't trust any resturant to tell me the truth about splenda sweeten products on their menu these days. I have ask several times at the Cheesecake Factory if the sugar free cheesecake was really made with all splenda and I always get a "YES" answer and it's WRONG, 22 grams of sugar alcohol is not all splenda grrrr, I know better now. Notice splenda is at the end of the list.

LindaSue posted this a while back.

I wrote to the Cheesecake Factory to ask for nutrition information. I received a nice reply.
I tried to copy and paste....but not all of it would copy and paste. There are 610 calories in a slice of the 6 carb cheesecake (12 slices per cheesecake). It was delicious!!!....but definitely a splurge that you would want to plan for. (FYI- I did have to definitely go to the restroom about 30 minutes or so after this!) The following is what I could copy & paste.

CCF 6 Carb Original

Net Effective Carbohydrates = Total Carbohydrates (39g) – Dietary Fiber (12g) – Sugar Alcohol (22g) = 5g Net Effective Carbohydrates

INGREDIENTS: Cream Cheese (Pasteurized Milk and Cream, Cream Culture, Salt, Xanthan and/or Carob Bean and/or Guar Gums), Eggs, Erythritol, Walnuts, Polydextrose, Low Carb Crumb (Polydextrose, Cornstarch, Palm Oil, Eggs, Soy Protein Concentrate, Enriched Wheat Flour [Contains Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Vital Wheat Gluten, Maltitol, Natural Flavor, Baking Powder [Baking Soda, Sodium Acid Pyrophosphate, Cornstarch], Salt, Sucralose), Sour Cream (Cultured Cream, Nonfat Milk, Vegetable Enzyme), Butter, Splenda (sucralose), Vanillin (Artificial Flavor), Vegetable Gum.

[Lehgrad]

Originally Posted by jackieba

Lehgrad,
I have made this custard using Hood milk along with DaVinci's caramel SF syrup. Made a very low carb, low calorie dessert. It was good but not as rich as using cream. I've also done half Hood and half cream which I believe to be the best compromise. Now to experiment for the topping.

Thanks!

[Zib]

I wouldn't trust any resturant to tell me the truth about splenda sweeten products on their menu these days. I have ask several times at the Cheesecake Factory if the sugar free cheesecake was really made with all splenda and I always get a "YES" answer and it's WRONG, 22 grams of sugar alcohol is not all splenda grrrr, I know better now. Notice splenda is at the end of the list.


------------------

Pardon me if I'm a bit testy but I've mentioned this dessert before and had this same reaction many times.

I TOTALLY trust this restaurant. It's in a locals casino here and totally depends on local trade; NOT A mega chain like Cheesecake Factory. They would not deceive their diabetic customers for any reason. These people are their lifeblood and they know it. You would understand this if you were a patron of this restaurant as I am. The service is EXCELLENT and the wait staff go out of their way to accommodate the patrons. As I said I've asked and discussed the possibility that they were using isomalt or Polyd or other with more than one staffer and ALWAYS been assured that it's just Splenda as the menu says (Creme Brulee Atkins, made with Splenda) and that this is why the crusty part is not the same as a regular Creme Brulee.

I am not some gullible idiot new to this way of eating (been doing this since 98) who will be fooled by a restaurant claim and - as I said maybe I'm a bit testy just now - resent people who have never been to the restaurant and don't even know the name of it telling me I can't trust them and don't know what I'm eating.

Thanks for letting me vent.

Zib

[Tater Head]

Originally Posted by Zib

Pardon me if I'm a bit testy but I've mentioned this dessert before and had this same reaction many times.

I am not some gullible idiot new to this way of eating (been doing this since 98) who will be fooled by a restaurant claim and - as I said maybe I'm a bit testy just now - resent people who have never been to the restaurant and don't even know the name of it telling me I can't trust them and don't know what I'm eating.

Thanks for letting me vent.

Zib

Wow!!! yes you are being way too testy imo, I'm sorry I said anything. My first three words in my reply were "I wouldn't trust " i was just sharing "MY" experience with you as someone who has also ask several times about "is this really all splenda", and then to find out later when LindaSue posted what I showed you that it wasn't true. Sorry if i upset you, that wasn't my intention.

[sam98632]

Well, i finally made this, (i got a creme brulee set for festivis) low carb version, and it was TERRIFIC!! i just had some with coffee, and it turned out great..i used liquid splenda, and i didnt even try to carmalize the top, i just put some crushed nuts that i cooked with butter and vanilla davincis on top and it is DIVINE and sooo easy...its a keeper@!! Thanks!

[lleigh1981]

"festivis" hahaha.

since xylitol caramelizes (see jacksmixedtape magic cookie bars and marshmallow recipes), I'd' think it would also burn like on the top with real sugar. my bf just took me to Elway's for real creme brulee; it was so rich I could only finish half of it. i gave my sister a creme brulee set for Christmas a few years ago; after tasting it and seeing these ideas I kind of want it back from her...

[Soobee]

I put this on another thread. I can make a topping very similar to creme brulees topping. You melt 1 T powdered erythritol with 1-2 drops of molasses for each brulee. This takes a few minutes on a low flame. Then pour the liquid E over the brulee. Spread with the back of a spoon. It hardens almost immediately. You have to crack through it like a regular brulee.

[Pompom2]

No answer but just wanted to say Creme Brulee is my favorite of all time dessert. OMG, I could eat it until I was sick, then go back for more.

I make a vanilla LC one but never do a crispy topping. Just the custard.

And I love it hot or cold.

[Roni]

Originally Posted by LindaSue

Someone named Roni is the creator of the Butter-Pecan Creme Brulee recipe. I'm pretty sure she's from LCF.

"Someone Named Roni" Yep, I've been around LCF a long time and I created that recipe. Glad people still make it and like it.

[CreekWatcher]

Originally Posted by Soobee

I put this on another thread. I can make a topping very similar to creme brulees topping. You melt 1 T powdered erythritol with 1-2 drops of molasses for each brulee. This takes a few minutes on a low flame. Then pour the liquid E over the brulee. Spread with the back of a spoon. It hardens almost immediately. You have to crack through it like a regular brulee.

Presumably some polydextrose could be added as well, which would brown--so that you would have both the texture from the erythritol and the browning.

[Miz Grits]

Originally Posted by Roni

"Someone Named Roni" Yep, I've been around LCF a long time and I created that recipe. Glad people still make it and like it.

Goodness gracious, don't they know you're an icon here????

And how the hell did I miss this recipe, says she who is back on the LC wagon for five days now???

[Sweet Pea]

I made some with the nut topping using stevia and erythritol and didn't heat the tops. The nut topping was nice and crunchy. On the others I put sliced strawberries and that was good too!