How to make
In 7 molds the fructose is distributed. 1 tsp. per mold. They are placed on a high heated hob to caramelize. They are left to cool.
All the products for creme caramel are beaten with a mixer until smooth. It is divided into molds.
Put them in a water bath and bake at 250°F (120°C) for about 100 minutes.
The creme caramel for diabetics is ready.