Desserts
No-Sugar Crème Caramel
A sugar-free, gluten-free and low-carb crème caramel. Baked in a bain-marie with solid sweetener and 1.5% milk, topped with a coconut flower sweetener syrup.
Baking
45–50 min
Temperature
180°C
Ingredients
- 500 ml — 1.5% milk
- 240 g — medium hen eggs (4 pcs)
- 70 g — solid sweetener
- 15 g — granulated coconut flower sweetener
- 1 tbsp — vanilla extract
- a pinch — table salt
Preparation
I mixed all the ingredients except the granulated coconut flower sweetener. I lined a 15 cm round tin with baking paper and poured in the batter, then baked it in a bain-marie for about 45–50 minutes at 180°C. I left it to cool in the oven, then turned it out onto a plate. I melted the granulated coconut flower sweetener in a few tablespoons of the syrup that collected at the base of the dessert, then poured the mock caramel syrup over the cake.
Additional notes
1. I improvised the tin I baked the cake in because I did not have a small saucepan without handles that would fit inside the pot used for the bain-marie; that is why the appearance is not perfectly neat :).
2. I baked the cake in 2 stages: about 15 minutes in the first stage, then something urgent came up and I had to turn off the oven and leave home for about 30–40 minutes; on my return the baking continued and, surprisingly, this break did not affect the result at all.
3. The part of the batter that did not fit in the aluminium tin was cooked in a small ceramic dish I normally use for crumbles or muffins. It is no sugar, no gluten, low carbs, low calories. My family and I loved it very much, so it will definitely be repeated — perhaps next time in a different pot :).
Recipe in pictures
