Crème Brûlée #glutenfree #glutenfreerecipe #glutenfreecooking #custard

Crème Brûlée is a rich custardy base topped with a caramelized toffee. Break through the hard top layer with the back of your spoon to experience the difference in texture of the crunchy toffee and the smooth velvet of the custard.

Ingredients:

2.5 cups thickened Cream
1.5 cups Milk
1/2 cup Sugar
7 Egg Yolks
1.5 teaspoon Vanilla Essence
1.5 Gelatin Leaves or 1 tablespoon Gelatin + 1/3 cup Water
Extra Sugar for topping

Method:

Preheat oven to 150C
Soak gelatin leaf in warm water for about 5 minutes.
Place thickened cream, milk, and sugar in a saucepan.
Cook on medium heat until almost hot, do NOT let it boil.
Add gelatin leaf and vanilla essence.
Remove from heat!
Add egg yolks and stir well completely. it is important that the cream mixtures are not too hot when the egg yolks are added as the egg can cook in the mixture.
Pour in the mixture through a sieve into the ramekins till about 70% full.
Place into a deep baking tray, pour enough boiling water into the baking tray till about half way up the side of the ramekins - this forms a hot water bath.
Cover with aluminium foil and place in the oven for about 45 minutes or until the custard is set.
Remove from oven and hot water bath.
Refrigerate for approximately 4 hours after they have cooled down.
Before serving, pour 2-3 teaspoons sugar on the top, use a blowtorch to melt and brown the sugar. Place in the fridge for a couple of minutes until the glaze is hard.
Serves about 6.

Tips:

• Ramekins may differ in size so cooking times may not be the same in every instance. Check after 30 minutes.

• For something special, add Italian espresso, or Japanese green tea powder, or coconut cream.

Caramelize the sugar using a blowtorch