Tom Kerridge's Creme Brulee (Serves 6)
Simple, classic and very low in carbs
Put the cream and vanilla pods into a heavy-based saucepan and bring just to the boil.
Take the pan off the heat and leave to stand for 30 minutes. Bring the infused cream back up to a simmer.
Meanwhile, in a bowl, whisk the eggs and erythritol together to combine.
Pour the hot vanilla cream over, whisking as you do so, then pour the vanilla custard back into the rinsed-out saucepan.
Cook the custard, stirring constantly with a wooden spoon, over a medium-low heat until it thickens enough to lightly coat the back of the spoon; it should register 87°C on a cook’s thermometer, if you have one.
Pass the custard through a fine sieve into a bowl and leave to cool for 20 minutes.
Once cooled, scrape into a blender and blitz for 20 seconds – this will give it a glossy finish.
Divide the mixture between 6 ramekins or similar heatproof serving dishes.
Refrigerate for at least 4 hours, or overnight, to set.
When you’re ready to serve, sprinkle the inulin on top of the set custards in an even layer.
Using a cook’s blowtorch, caramelise the inulin until it forms a deep, caramel crust (or place briefly under a preheated very hot grill).
Leave for a minute or so to allow the glaze to set before serving.
Recipes adapted from Tom Kerridge’s Dopamine Diet: My Low-Carb, Stay-Happy Way To Lose Weight