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Cream Caramel with Stevia and Agave for Diabetics

Nadia KornazovaNadia Kornazova
Cream Caramel with Stevia and Agave for Diabetics
Image: Jordanka Kovacheva
Preparation15 min.
Cooking95 min.
Тotal110 min.
"An amazing cream caramel, prepared especially for diabetics with stevia and agave"


  • For the cream
  • milk - 2 and 1/2 cups
  • eggs - 4 pcs. (medium sized)
  • stevia - 1 level top tbsp. or by taste
  • vanilla - 1 tsp.
  • [sugar - free caramel]
  • agave syrup - 2 oz (55 g)
  • water - 2 tbsp.
  • stevia - 1 tsp.
  • baking soda - the tip of a tsp.

How to cook

You may be surprised, but it is quite possible to make caramel without sugar.

This dessert is easy and quick to prepare, you just need to mix the ingredients for it and heat it until you get a nice golden color and small bubbles.

It will not take more than five minutes on moderate heat, but from time to time you need to stir it.

Keep in mind that it will not set like the classic one, but you can drizzle the cream caramel once it is turned onto a plate. If it turns out thicker, pour it directly into the dessert cups.

For the cream, beat the eggs well and add the stevia. Pour them into the warmed milk and stir. If necessary, add more stevia for more sweetness.

Pour directly into suitable fire proof cups or as already mentioned - with a little of the resulting caramel on the bottom.

Arrange the glasses into a baking tray with water poured into it. The water should be halfway compared to the glasses. Bake the cream caramel at 266°F (130 degrees) for about 90 minutes.

Allow them to cool in the switched off oven and then store them in the refrigerator to cool completely.

Turn the cream over on a saucer. If it does not separate from the cup, lightly go around the edges with a thin knife. Drizzle with more caramel, if desired.

The cream caramel with stevia and agave for diabetics is ready.


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