Creme Brulee

Creme Brulee could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. For 96 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This side dish has 168 calories, 3g of protein, and 15g of fat per serving. 7 people have made this recipe and would make it again. This recipe from Foodista requires egg, egg yolks, vanilla pod, and sugar. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 4 hours. With a spoonacular score of 13%, this dish is rather bad. Try White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Creme Caramel, Creme Brulee, Pots de Creme, and Creme Brulee for similar recipes.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 150C.
2. Pour fresh milk and whipping cream into a sauce pot. Slice the vanilla pod and scrape the seeds into the cream. Chop the empty pod into small pieces, and add to the cream too.
3. Bring the cream mixture to boiling point, then lower the heat and simmer gently for 3 minutes.
4. Lightly beat the sugar and eggs together in a large bowl until pale and smooth.
5. Strain the cream mixture through a fine sieve and bring back to boil. Gradually add the cream to the eggs while whisking vigorously. This will temper the eggs so that they do not curdle. Once all of the the cream has been added into the eggs, strain again and pour the mixture into 7-8 ramekins depending on size.
6. Put the ramekins in a large cake pan or roasting pan and pour in enough hot water to come halfway up the sides of the ramekins.
7. Cook on the centre shelf for about 30-40 minutes, or until the custards are just set and still a bit wobbly in the middle. Remove the ramekins from the water and allow to cool to room temperature and refrigerate for at least 3 hours or till next day.
8. Before ready to serve, sprinkle some caster sugar evenly over the custard, then caramelise with a blowtorch.

 

Step by step:

1. Preheat oven to 150C.

2. Pour fresh milk and whipping cream into a sauce pot. Slice the vanilla pod and scrape the seeds into the cream. Chop the empty pod into small pieces, and add to the cream too.Bring the cream mixture to boiling point, then lower the heat and simmer gently for 3 minutes.Lightly beat the sugar and eggs together in a large bowl until pale and smooth.Strain the cream mixture through a fine sieve and bring back to boil. Gradually add the cream to the eggs while whisking vigorously. This will temper the eggs so that they do not curdle. Once all of the the cream has been added into the eggs, strain again and pour the mixture into 7-8 ramekins depending on size.

3. Put the ramekins in a large cake pan or roasting pan and pour in enough hot water to come halfway up the sides of the ramekins.Cook on the centre shelf for about 30-40 minutes, or until the custards are just set and still a bit wobbly in the middle.

4. Remove the ramekins from the water and allow to cool to room temperature and refrigerate for at least 3 hours or till next day.Before ready to serve, sprinkle some caster sugar evenly over the custard, then caramelise with a blowtorch.

Nutrition Information:

covered percent of daily need

 

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