Sugar Free Creme Brûlée

Hey guys!

I have made the chefsteps creme brulee recipe a number of times now. It has been extraordinarily successful every time I make it, and I have even lowered the fat by using only a 1/2 pint of heavy cream, and replacing the rest with half and half. I'm getting confident enough that I would like to venture into making the recipe sugar free.

I'm quite unfamiliar with sugar substitutes, but know that (by weight) they are exponentially sweeter than sugar. Does anyone with more experience have a ratio that I should start with (educated guess is fine) to get the same sweetness as the original recipe?

Unlike baking, I don't foresee the substitute having a significant effect in texture and/or thickening. If I'm mistaken, please correct me!

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fisher23

For diabetes or just to reduce the sugar? Stevia or sorbitol are my go to for diabetes, work pretty well 1:1 as a sugar substitute, these in my opinion have the least aftertaste. Splenda is another but I think it has has bitter aftertaste. Agave syrup works well but you need to cut it back as it is sweeter than sugar, it has a lower glycemic index than sucrose (sugar) but more than other sugar substitutes.

wolfiegirl

I'd sure like to hear the results of your sugar-free experiment. Which one you chose, flavor, etc.

#sugar free

David_517952

I'll second the vote for Agave Nectar. I've made creme brulee multiple times with Agave Nectar with great results. This is my preferred brand: http://www.globalgoods.com/agavenectar.html.