My FAVORITE: Crème Brule Dessert Recipe
I'm sure you're sadly aware, as I am, that NO sugar is good… However, if you're going to have a sweet, this crème Brule dessert recipe is a pretty good one because of all of the healthy fats that help to lower the glycemic index. My favorite way to have it is in the summer with all sorts of fresh, local berries, and a big dollop of homemade real whipped cream.
Also, Look what I just found! A 5 Piece Crème Brule Set! I'm excited because I didn't have this torch OR any ramekins, and it's only $20 (as of this writing, anyway). I'm ordering it now, so I'll have everything I need to make it just like they do at nice restaurants.
Recently I made this for a huge group by doubling the recipe and pouring it all into an 11×14 pan. We then scooped some into each person's bowl, covered with mixed fruit (blueberries & strawberries), then topped with a big dollop of real whipped cream. Would've been perfect if the flame gun worked, but we had to broil it and then the bottom got bubbly…not good.
Something else I recently tried was an alternative to caramelizing the top that was pretty yummy: sprinkle sugared pecans all over it instead. I made this for Joe & Meg the other day when they had us over for dinner and it was a hit. (They're even more particular than we are about food, so if it flies with them, you know it's good!)
Crème Brule Dessert Recipe
- 3 cups whipping cream preferably raw, but never ULTRA-pasteurized!
- 3/4 cup sugar – I tried using maple syrup for a more natural sweetener…YUM! It tasted great, but didn't set up as much as I'd have liked. I didn't mind, but if you want yours to be more set, you may want to just use palm or coconut sugar. Although once it sat in the fridge overnight it was about the consistency of pudding.
- 7 egg yolks preferably from pasture-fed chickens
- 1 Tablespoon organic vanilla extract
- 1/2 cup firmly palm or coconut sugar or organic brown sugar for the top (Where to find quality all-natural sugars and sweeteners.)
- Garnishes: fresh local berries, preferably organic, plus don't forget the real whipped cream
- Combine cream and sugar/maple syrup over medium heat, stirring with a wire whisk until sugar dissolves and mixture is smooth. Bring to a simmer, not a hard boil, for a minute or so, stirring constantly. Remove from heat. Mix yolks and vanilla together well and slowlypour it into the cream and sugar mixture while continuously whisking. Pour custard evenly into 4-6 individual size buttered baking dishes. Place dishes in a large pan in enough water to come up the sides of the dishes part way.
- Bake at 300* for 30-45 minutes or until almost set. (Mine took more like 55 minutes.) Cool, cover and refrigerate 8 hours or overnight.
- Sprinkle about 1-2 Tablespoons sugar evenly over each custard; place custards on a cookie sheet.
- Broil 5 inches from heat (with electric oven door partially opened) until sugar melts. Watch it closely. Let stand 5 minutes to allow sugar to harden. (Update – See below for info on a better way to do this.)
- Note: When the Crème Brule is done, the center will still be slightly liquid and a knife will not come out clean, but it sets up with time.
- Another note: If you have a torch, this is a much better way to caramelize the top without cooking the bottom more. Broiling can work, but you have to get the top really close to the heat so it only takes a short time.
- And another note: If you want to make this a little faster, instead of baking it, try adding a little of this gelatin to thicken it and then serve with berries and whipped cream!
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