Hey, just a quick question.
I’m wanted to do keto crème brûlée. The last step calls for burning the sugar substitute ( erythriol is my choice) with a torch.
Is that OK? Not sure how safe it is…
Any experiences?
Browning/burning erythriol
Chipmunk
(Joanna Parszyk )
#1
DiMo
(Diane)
#3
On a recent 2 Keto Dudes podcast (aired August 26, 2018) @richard mentions using allulose to make caramel. It sounded like he was saying it’s the only low carb sweetener that performs similarly to sugar for this application. He was talking about caramelizing the allulose in a pan on the stovetop in order to make the Duck Fat Caramel Sauce he was presenting.
Chipmunk
(Joanna Parszyk )
#4
I heard about allulose but l cannot get it anywhere around nor can it be shipped to my whereabouts (Luxembourg, Europe) 