Crème brûlée
A dessert — high fat cream and whole milk carry it. On the table in about 30 minutes.
contains dairycontains eggs
Ingredients
US
Metric
- 1⅔ cups high fat cream
- ⅝ cup whole milk
- 3 oz sugar (preferred brown)
- 5 egg yolk
- 1 vanilla bean (mark, optionally essence)
- Lemon peel, rubbed
- Sugar for the top crust
Make it lactose-friendly
- 400 ml high fat cream → lactose-free cream or coconut cream
- 140 ml whole milk → lactose-free milk, oat milk, or almond milk
Steps
- Mix cream, milk and yolks.
- Add sugar, vanilla and lemon.
- Let rest for at least 30 min (optionally over night)
- Pour into 4-6 fireproof ramekins.
- Pre-heat oven to 150°C and put the grease pan on the middle rail.
- Put the ramekins onto the grease pan and fill it with boiling water.
- Let the crème cook for 55 min.
- Let the ramekins cool down to room temperature and put them in the fridge for at least 2 hours.
- Spread a teaspoon of sugar onto each ramekin.
- Use a blowtorch to flambé the sugar. Alternatively the grill of your oven may work too.
Nutrition (estimated, per serving)
| Calories | 373 |
|---|---|
| Protein | 7.5 g |
| Fat | 26.2 g |
| Carbs | 27.5 g |
| Fiber | 0.0 g |
| Sodium | 99 mg |
Source
based.cooking (community recipes, public domain) — unlicense