Hazelnut creme brulee is a sophisticated dessert for two. This easy recipe is the perfect ending to a romantic dinner.
Creme brulee is the new dessert standard in my house. With is silky smooth texture and crackly top, I can see why it’s a popular dessert in high end restaurants. But equally appealing is the ease with which it can be made. While most of my recipes serve 4-6, it’s nice to have a smaller recipe as a dessert for two people.
Hazelnut Creme Brulee Dessert for Two
Creme Brulee an easy dessert that anyone can master. It calls for simple ingredients and very little hands-on time. The base custard consists of egg yolks, sweetener, and cream which can be flavored any number of ways. While typically cooked in a water bath, I’ve seen no-bake creme brulee recipes that use gelatin to set the custard, too.
I’ve shared several creme brûlée recipes on Low Carb Maven, but this hazelnut creme brûlée and my chocolate truffle creme brûlée are my favorites. If coffee desserts are your weakness, try the coffee creme brûlée because it’s great, too.
The flavors of this hazelnut creme brulee are sweet and sultry. Spiced rum contributes a pleasant vanilla-spice flavor which accentuates the hazelnut. If you prefer, brandy or bourbon is a good sub. For those of you who don't eat sugar-free, try adding a hazelnut liqueur like Frangelico. For those of us following a low carb keto diet, a little hazelnut extract does the trick.
How to Make Hazelnut Creme Brulee
The recipe starts with cream and low carb sweetener in a pot over medium heat. Whisk in beaten egg yolks when the milk begins to steam. Remove the custard from the heat and whisk for a few minutes more. Then, add the the hazelnut extract and spiced rum.
Divide the custard between two ramekins and bake in a water bath for 30 - 40 minutes depending on the shape of your ramekins. Refrigerate overnight. Carefully dry top surface of the custard. Sprinkle with sweetener and caramelize with a culinary torch.
This Hazelnut Creme Brûlée for two is net 4 carbs per serving.
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Hazelnut Creme Brulee Dessert For Two
Ingredients
- 1 cup heavy cream
- 3 large egg yolks
- 2 tablespoon low carb sugar (or Swerve Granular) (sugar, for non low carbers)
- 1 pinch salt
- ¼ teaspoon hazelnut extract
- 2 tablespoon spiced rum, brandy, or bourbon
Optional (powdered sweetener for top):
- 4 teaspoon Low carb brown sugar (Sukrin Melis or Swerve Confectioners) (use raw sugar if not low carb)
Instructions
Preparation:
- Preheat oven to 350 degrees and place rack to the middle position. Heat water in a tea kettle until hot, not boiling. Find a pan large enough to fit 2, 6-oz ramekins and deep enough to add water half way up the sides of the ramekins.
Method:
- Add the yolks and sweetener to a small bowl. Beat well with a fork to completely break up the yolks. Remove any large chalazae.
- Pour the heavy cream into a small pot, placing it over medium heat. Stir occasionally with a whisk, until bubbles form around the edge of the pot and the cream steams. Turn off the heat and begin pouring the egg yolk into the hot cream mixture - very slowly, in a thin stream, while quickly whisking all the while. Whisk in the spiced rum (brandy, bourbon) and hazelnut extract.
Bake:
- Divide the creme brulee mixture evenly between the ramekins. Place the ramekins into the pan and fill the pan with hot water (not boiling) half-way up the sides of the ramekins. Carefully place the pan into the oven and bake for 30 minutes or until the very center of the creme brulee is just set. (It may still be just a tiny bit wiggly in the center depending on the shape of your ramekin.0
- Cool the hazelnut creme brulee in the water bath for 30 minutes before removing to a rack to cool completely. Cover with plastic wrap and refrigerate at least 4 hours, but overnight is better.
Serve:
- Before serving, sprinkle 1 teaspoon sweetener or over the top of each creme brulee. Melt the sweetener with a culinary torch until it caramelizes, turning brown. Alternately, add a dollop of whipped cream to the top. Serve.
Notes
Nutrition
Raspberry Creme Brulee with Champagne (Low Carb)
Chocolate Truffle Creme Brulee (Low Carb)
Amy
What brand rum (bourbon or brandy) do you use?
Kim Hardesty
Hi Amy. I like E & J VSOP Brandy and Sailor Jerry Spiced Rum. I haven't bought bourbon in a long time (it's not my favorite) so I can't recommend one. I really like the E & J VSOP Brandy, though (blue label), because it has a nice softness to it and nice notes of vanilla and spice. It's great both in desserts and pan sauces. -Kim
Nicole
What brand are you using for the Hazelnut extract? I tried several and wasn't impressed with the taste they delivered. Thanks!
Kim
Hi Nicole. I just used the McCormicks brand - I've had it for quite some time. The spiced rum helps add another dimension to the dessert. -Kim
Denise
can I use Erythritol?
please email me the response. I am not a stevia fan
Kim
Hi Denise. You can use all erythritol. I just want to mention that I reduce the amount of erythritol in my recipes because I do not like the cooling effect it produces. It also tends to crystalize in recipes or produce a cold "crust" on custards. You may sweeten with your favorite sweetener to taste. -Kim
Cheryl
Yummy! Great job on the pictures!
Kim
Thanks, Cheryl!