I love crème caramel and went looking for a low carb version here in the Sweet Treats forum. I had totally forgotten about AntiM's great recipe.

I adapted it slightly and the results are delicious!


Crème Caramel Custard

300 ml double cream
150 ml Caramel Sugar Free Syrup
2 whole large eggs and 4 large egg yolks

4 large ramekins, plus roasting pan

Preheat oven to 325F/150C/Gas 3
Gently simmer the cream and syrup in a saucepan; don’t allow the cream to boil
In a bowl, whisk the eggs together using a small hand whisk
Add the cream and syrup to the eggs, whisking briefly
Pour the mixture into the ramekins and place in the roasting pan
Add boiling water to the pan until it is ¾ of the way up the side of the ramekins, and place in the middle of the oven
Bake for 35 minutes until set
Cool completely, cover and then chill thoroughly before serving