Tom Kerridge's Creme Brulee (Serves 6)

Simple, classic and very low in carbs


  • 750ml double cream
  • 2 vanilla pods, split lengthways
  • 4 large free-range eggs
  • 20g erythritol
  • 6tbsp inulin to glaze
  • Directions

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