nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Creme Brûlée sugar free?

Edmund_H_Miller_Jr__315327

I'm interested in making this creme brûlée sous vide, however I have type 2 diabetes and am wondering if Stevia or some other sugar substitute could be used in this recipe. Not so concerned with the brûlée on top, but cutting out the sugar in the recipe would be helpful. Has anyone tried this? Would using a sugar substitute change the custard in a negative way?

Find more posts tagged with

Recipes Q's

Comments

tshewman

There are a number of sugar subs that could likely be used (sugar alcohols and he like as they have a low GI). Some will still play havoc on your GI flora if some of the recent data is accurate. Tempering your response is one thing (which the eggs will help with), and you may have to play a little with ratios, or go the savory sugarless route. Food for thought.

Alex_311927

Xylitol is what I use which is a sugar sub that has a decent reputation with the Banting LCHF movement here in South Africa. It can cause a laxative effect if consumed in large quantities which is no fun, but I'm not much for sweet things. You can buy it either in a granule form or in a syrup.

meyer8863

Hey @Edmund_H_Miller_Jr__315327 , did you ever try out this recipe? I'm looking to do the same thing, and was hoping you had a favorable result. Thanks!