Crème Brûlée

Crème Brûlée is a classic French dessert featuring a rich vanilla custard base topped with a layer of caramelized sugar. This gluten-free version offers a creamy texture and a satisfying crack when you break through the sugar crust.

Ingredients

• heavy cream - 240 ml
• granulated sugar - 50 g
• large egg yolks - 2
• vanilla bean - 1 (or 1 tsp vanilla extract)
• extra granulated sugar for topping - 20 g

Steps

1. Preheat the oven to 150°C (300°F).
2. In a saucepan, heat the heavy cream and the scraped seeds from the vanilla bean (or vanilla extract) over medium heat until just simmering. Remove from heat.
3. In a mixing bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.
4. Gradually pour the hot cream into the egg mixture, whisking continuously to temper the eggs.
5. Strain the mixture through a fine sieve into a pouring jug to remove any lumps.
6. Divide the custard mixture evenly between two ramekins (approximately 120 ml each).
7. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake in the preheated oven for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and allow them to cool to room temperature, then refrigerate for at least 2 hours, or overnight.
10. Before serving, sprinkle a thin, even layer of extra granulated sugar on top of each custard.
11. Using a kitchen torch, carefully caramelize the sugar until it is melted and golden brown. Allow to cool for a minute for the sugar to harden before serving.

Nutrition

• Calories: 430
• Protein: 6 g
• Carbs: 34 g
• Fiber: 0 g
• Sugar: 26 g
• Sodium: 50 mg
• Cholesterol: 210 mg
• Total Fat: 34 g
• Saturated Fat: 20 g
• Unsaturated Fat: 14 g
• Water: 0.15 L

Health Benefits

• Contains calcium and vitamin D from dairy.
• Provides a rich source of energy and can satisfy sweet cravings.

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