Sugar Free Creme Brûlée

[Squirrel]

I have a client that is diabetic but loves dessert. I have tried several different sugar substitutes, some are better than others and also some are better in certain applications. One called Swerve is perfect for creme brûlée. It isn’t cheap, but I couldn’t tell it wasn’t sugar and it torches up just like sugar. Here’s the recipe I use https://www.foodnetwork.com/recipes/...recipe-1916827

I use 5 oz. ramekins and find that is more than enough. Swerve is good for cooked desserts but not good in coffee or tea IMHO. Some Wal-Mart stores carry it. Shop around some time it is on sale.
http://www.smoked-meat.com/forum/att...1&d=1600882737

[Mark R]

Cheryl, please, can I just use sugar??

It is cool for diabetic folks!!!

[Squirrel]

Cheryl, please, can I just use sugar??

It is cool for diabetic folks!!!

Absolutely, the recipe I posted uses sugar, folks that need sugar free should sub Swerve for sugar.

[curious aardvark]

erythritol is pretty good.
It's totally calorie free - basically it can't be digested.

But like most sugar substitutes - it will give you the shits in large quantities :-)

The things to avoid are the really cheap sugar less sweeteners. Most of them are sweeterners sprayed onto maltodextrin. And for diabetics maltodextrin is actually WORSE than pure glucose.

Creme caramel is basically a set custard - so the sugar is primarily for sweetening.

My next experiment will be sponge cake.
Sugar is only 25% of a basic spoinge mix. It does have some stuctural properties. But I reckon you should be able to use 1 tsp sweetener for 1 0z sugar. And with added gluten in the carbalose flour it should work.
we will see :-)

@squirrel - check out carbalose flour.

So far I've used it for bread, pizza & pasta.
It's bloody expensive - but it's better than anything else other than conventional flour. And 200gms will make 600gms of my bread dough.
And it's got 80% less carbs than normal flour.

[Squirrel]

erythritol is pretty good.
It's totally calorie free - basically it can't be digested.

But like most sugar substitutes - it will give you the shits in large quantities :-)

The things to avoid are the really cheap sugar less sweeteners. Most of them are sweeterners sprayed onto maltodextrin. And for diabetics maltodextrin is actually WORSE than pure glucose.

Creme caramel is basically a set custard - so the sugar is primarily for sweetening.

My next experiment will be sponge cake.
Sugar is only 25% of a basic spoinge mix. It does have some stuctural properties. But I reckon you should be able to use 1 tsp sweetener for 1 0z sugar. And with added gluten in the carbalose flour it should work.
we will see :-)

@squirrel - check out carbalose flour.

So far I've used it for bread, pizza & pasta.
It's bloody expensive - but it's better than anything else other than conventional flour. And 200gms will make 600gms of my bread dough.
And it's got 80% less carbs than normal flour.

I have some Erythritol just haven’t had a chance to use it. Going to check out Carbalose now. I love a good sponge cake.