Crème Brulee (4:1)


Time Required 2.5

Classical Ketogenic DietDesserts


  • 60mL KetoCal 4:1 Powder Vanilla, reconstituted*
  • 42g double thick cream (48% fat)
  • Liquid sweetener
  • 2 drops vanilla essence
  • 35g beaten egg yolk
  • 1.5g Natvia® Sweetener

*When reconstituting KetoCal 4:1 powder, use 8.5g plus 52mL water to give a final volume of 60mL. If you would prefer to use KetoCal 4:1 Liquid in this recipe, please consult your Dietitian for guidance on how to adapt the recipe.

Important note: This recipe is for patients following a Classical 4:1 ketogenic Diet. The ketogenic diet must be used under strict medical supervision. Please refer to your Dietitian before making any adaptations to the recipes.



  1. Beat egg yolk thoroughly
  2. Heat KetoCal, cream, squirt of sweetener and vanilla essence until hot in a water bath or a basin standing in hot water
  3. Pour mixture over egg yolk, beating all the time
  4. Return mixture to water bath or basin
  5. Heat without boiling, stirring all the time until mixture starts to thicken and coats the back of a spoon
  6. Remove from heat, then add mixture to an oven proof dish. Chill in the fridge for 2 hours
  7. When you are ready to serve, sprinkle Natvia® over the top of the custard. Place dish under hot grill until Natvia® turns golden brown


Chef's Tips

You need to cook in a water bath to allow the custard to cook evenly. Otherwise, the custard can separate into curdled egg and liquid.


Nutritional Information

Approx. Per Serving

Fat 36.5g
Protein 7.3g
Carbohydrate 1.9g
Kcal value 362
KD ratio 4:1

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