📍 Where this dish comes from: Paris · The Louvre
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Discover the history of this region →
The most perfect French dessert — a silky, trembling vanilla custard set to the exact consistency where a spoon shatters through the caramelized sugar crust to reveal the cool cream beneath. This keto version uses erythritol for the crust and allulose for the custard, achieving the legendary crack and the same luxurious texture.
What You’ll Need
Servings: 6 servings
Calories: 380kcal
Ingredients
- 600 ml heavy cream
- 1 vanilla pod split and scraped
- 6 egg yolks
- 3 tbsp allulose (for custard sweetness)
- 3–4 tbsp erythritol (for brûlée crust)
- 1 pinch salt
Instructions
- Preheat oven to 160°C. Heat cream with vanilla pod and seeds until steaming. Remove from heat, steep 15 minutes.
- Whisk yolks with allulose and salt until pale. Slowly pour warm cream over yolks, whisking constantly.
- Strain through a fine sieve. Skim any foam.
- Pour into six ramekins. Place in a bain-marie (water halfway up sides).
- Bake 35–40 minutes until just set — a slight wobble in the center is correct.
- Cool, then refrigerate minimum 4 hours or overnight.
- To brûlée: sprinkle erythritol evenly over each custard. Use a kitchen torch to caramelize until amber. Serve immediately.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 6g | Fat: 36g
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Health Benefits
- Egg yolks in the custard provide fat-soluble vitamins A, D, E, K and notable choline content.
- Heavy cream provides the fat needed for absorbing fat-soluble vitamins from the dish.
- Vanilla contains vanillin, a phenolic compound studied for its antioxidant properties.