Crème brûlée

An outstanding vegetarian crème brûlée
Dish Type: desserts Lifestyle: gluten free, nut free, vegetarian


2 cups              whipping cream

6                      yolks

½ cup               brown sugar

½ tsp                salt

½ pod              vanilla 


Pour cream into sauce pan

Split vanilla pod length wise, and scrape seeds into cream

Add remaining pod into cream as well

Heat cream and vanilla to scalding temp. (not quite to a boil)

Remove from heat and let infuse for 15 min

Add yolks, sugar, and salt into mixing bowl and whisk together immediately

Pour infused cream slowly into yolk mixture, while whisking

When completely incorporated, pour through a fine strainer

Divide the custard mixture into 6 ramekins equally

Place ramekins into a large casserole pan

Pour hot water into casserole pan, so water reaches half way up the side of the ramekin.

Bake in 300 degree celcius oven for 35-45 min

To check if the custard is set, give the ramekin a shake, if the whole custard moves as one, and is loose, it is set

Remove from oven, and cool in fridge until ready to brulee.

Brulee before serving by topping with sugar and heating with propane torch.