Category: Dessert, Valentine's Day
Yields:
4 Servings
Difficulty: Easy
Prep Time: 6 Hr
Cook Time:
35 Mins
Total Time:
6 Hr 35 Mins
Welcome back to another lactose free recipe. This week I wanted to share with you a recipe that is so iconic and surprisingly easy to make lactose free. The trick to making it taste perfect is to use a fresh vanilla bean pod. You can use extract if you don’t have one but the flavour is so much better when using the bean pod.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
Instructions
- Preheat your oven to 150°C. Make sure you have four ramakins ready and a large oven safe dish that will fit them all.
-
Place the yolks and sugar in a large bowl.
-
Whisk until the mixture is well combined.
-
Place the cream in a small saucepan and add the vanilla bean pod along with the seeds. Stir well.
-
Heat until the cream just comes to a simmer.
- Take the cream off the heat and add a small amount of the cream to the yolks while stirring constantly.
-
Add the rest of the cream while constantly stirring until well combined.
- Fill each ramakin ¾ of the way up with the crème mixture.
- Place the ramakins in the oven dish.
-
Fill the dish up with boiling water so it reaches halfway up the sides of the ramakins.
-
Carefully transfer the dish to the oven and bake for 25 to 35 minutes until slightly wobbly in the centre.
- Remove the ramakins from the oven and dish. Set aside for 30 to 40 minutes to cool down to room temperature.
- Transfer the ramakins to the fridge to set for at least 5 hours.
- There are two ways of creating the hard top that have worked well for me. The first is to set your oven to grill on high. Use a paper towel to gently dry the top of the crème. Sprinkle with a table spoon of the extra white sugar. Spread the sugar around so it is evenly over the surface. Cook for a few minutes until the sugar caramelises. Then place back in the fridge for 30 minutes.
-
The other way is with a small blow torch. Use a paper towel to gently dry the top of the crème. Sprinkle with a table spoon of the extra white sugar. Spread the sugar around so it is evenly over the surface.
-
Hold the flame above the sugar and keep moving it round and round until caramelised.
-
After the hard top has been created place them all back into the fridge for 30 minutes.
- Congratulations you have now made lactose free crème brûlée!
-
Add some strawberries, serve and enjoy.
