Summary

Ingredients

• 400 ml cream
• 75 g xylitol (suar substitute) or erythritol
• 1 teaspoon gingerbread spice
• 5 egg yolks
• 4 teaspoons erythritol (raw cane sugar substitute) for flambéing

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Instructions

1. Preheat the oven to 125 ° C top and bottom heat.
2. Heat the cream and xylitol in a saucepan. Add gingerbread spices and bring the cream to the boil briefly. Slowly stir the egg yolks into the cream mixture. Divide the crème brûlée mixture into four ovenproof bowls and place them in a baking dish. Now fill the baking dish with water up to half of the cream bowl, put it in the oven and let the cream set for 50 minutes. Take out of the oven and let cool down.
3. Sprinkle each bowl with 1 teaspoon of brown Erythrite and flambé with a bunsen burner, serve hot.