Come On Up To The House

Creme Brulee

| 0 comments

Creme Brulee is a special dessert. In French, it means “burned cream” and is just that. Custard topped with crystalized sugar. Just the crack on top of the sugar makes my mouth water. Truely a wonderful dessert.

Since this is one of our favorites and usually quite unhealthy with heavy cream as the base, I thought I would do some searching to find a good milk alternative. I have finally found the perfect recipe. I have made it more than once, and it had come out perfectly each time.

image

Creme Brulee

4 large egg yolks
1 tsp white sugar
1/8 tsp salt
2 cups 2% milk
1 tsp vanilla extract
3 tbsp white sugar
3/4 cup nonfat dry milk

1 tbsp sugar (for top)

Preheat oven to 300°F. Combine yolks, 1 tsp white sugar and salt in a bowl. Whisk together well and set aside.

Pour milk, vanilla, 3 tbsp sugar and dry milk into a medium saucepan and whisk together. Heat mixture over medium heat until you see tiny bubbles form around the edge of the pan but before boiling. Stir occasionally with whisk. Once milk has been heated, turn off the heat.

Pour about 1/4 cup of hot milk mixture into egg while whisking continuously, to temper the eggs. Add another 1/4 cup while still whisking. Then transfer the egg mixture into the saucepan and whisk thoroughly.

Prepare a 13x9in baking pan with 6 ramekins placed inside. Pour the milk mixture into the ramekins evenly. I used 6 ramekins. Add hot tap water to the pan to a depth of about 1 inch. Bake at 300°F for 1 hour. Center should hardly move. Remove ramekins from pan and cool commpletely on a wire rack. Cover and chill until you are ready to use.

Lightly dust the top of the custard with about a spoonful of white sugar per custard. Broil or use a torch to burn/melt the sugar.

Leave a Reply

Required fields are marked *.