Modes

Ingredients

• 16 ounces heavy cream

• 4 large egg yolks

• 1 cup sugar-free chocolate milk

• 1/4 cup granulated monkfruit sweetener

• 4 ounces sugar-free milk chocolate, finely chopped

• pinch fine sea salt

Instructions

Prepare the Chocolate Base

Heat the cream, monkfruit sweetener, and salt to 165–170°F. Remove from the heat and stir in the chopped chocolate until fully melted.

Temper the Egg Yolks

Whisk the egg yolks gently. Slowly stream in the warm chocolate cream while whisking continuously. Stir in the chocolate milk and vanilla, then strain the mixture.

Fill the Ramekins

Pour the custard evenly into ramekins and tap lightly to remove any air bubbles.

Steam Bake

Set Wolf Convection Steam Oven to Steam Mode at 210°F. Place the ramekins on a perforated pan with a solid pan underneath. Cook for 30–33 minutes, until the edges are set and the center jiggles slightly.

Chill

Cool for 30 minutes at room temperature, then refrigerate for at least 4 hours or overnight.

Finish the Crème Brûlée

Sprinkle monkfruit sweetener evenly over the top and torch until lightly caramelized. Let cool briefly to create a crisp topping.