Now I know what CMT means and sadly I don't have the app but would be very grateful if
@maglil55 would let me have her recipe for Creme Brûlée and if anyone has any tweaks to the CCBs that stops the inulin going into a lump
Many thanks
I make it in an Instant Pot but if you dont have one I'll add on how to cook them in an oven at the end.
Ingredients
2 cups double cream (that 240 ml measuring cups)
6 egg yolks (whites can be used to make white egg omelette or low carb meringue using Lakanto sweetener)
3 tablespoons Lakanto classic sweetener
1 tablespoon vanilla extract
2 teaspoons inulin to caramelise the top.
Method
Simple - put everything in a bowl and whisk until well combined.
Transfer the mix into a jug and pour evenly into 6 4oz ramekins.
Cover each ramekin with a foil hat.
Instant Pot
Put the silicon trivet in the IP and add a cup of water to the IP. Put 3 ramekins (with foil hats) onto the trivet then the next 3 on top but offset them so they sit across 2 of the bottom ramekins.
Put lid on, make sure it is set to full pressure and set it on manual to 9 mins. After 9 mins natural release 10 - 15 mins then quick release any residual pressure.
Remove the ramekins from the IP and allow to cool. Once they have cooled sufficiently refrigerate with the hats on.
To finish when you want to eat them, sprinkle each brulee with 2 teaspoons of inulin and blowtorch it.
OVEN
You'll need a tray that the 6 ramekins can fit in with room for water to come half way up the sides and is able to circulate around them I.e. the ramekins should not be touching.
Set the oven to 350F 170C fan. Prepare as above but the foil hats are not required.
Heat water to hot but not boiling. Put the ramekins in the tray then add the hot water until it is about 1/2 way up the sides of the ramekins.
Carefully put the tray into the middle shelf of the oven. I'd check after 20 mins. The middle of the brulees should be just wobbly. Maximum they should take is 30 mins. When ready, remove the tray from the oven but leave the ramekins in the water bath for at least 1 hr before you remove them to cool completely. Once cool , cover with cling film and refrigerate.