Heat the heavy cream with the Oikos® Monk Fruit Greek Yogurt in a saucepan over low heat for 5 minutes, stirring constantly. Set aside.
In a bowl, mix the egg yolks with the sugar using a whisk for 2 minutes, until the yolks turn pale and without overwhipping. Add one cup of the cream and Oikos® Monk Fruit Greek Yogurt mixture to temper the yolks and mix with a whisk.
Add the cream mixture gradually, incorporating with a plastic spatula to avoid creating too much foam. Alternate with the vanilla extract and mix everything completely.
Pour the mixture into small ceramic molds, place them in a deep baking tray, and add water for a water bath. Cover with aluminum foil and bake for 50 minutes at 150 °C.
Carefully remove from the tray and once cooled, refrigerate for 4 hours.
Using a spoon, sprinkle sugar on each of the molds, covering the entire crème brûlée, and with the help of a torch, caramelize the sugar until it has a golden tone.
Decorate with strawberry, raspberry, and blueberry.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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