Creme Brulee
- Serves:
- 6
- Ready in:
Ingredients
- 400ml Lactofree cream
- 100ml Lactofree whole milk
- 5 free-range egg yolks
- 150g caster sugar
- 1 vanilla pods, split and scraped
- 8 drops of vanilla essence
Method
- 1
Whisk the egg yolks with sugar and vanilla pods in a large bowl before adding the Lactofree whole milk and cream.
- 2
Leave this for one hour to infuse, whisking now and again.
- 3
Pass through a fine sieve, and place into a shallow ceramic dish – no more than 2cm deep, or 6-8 individual ramekins. Place into the oven on 90C for approximately 45 minutes to one hour until it is jellylike, set.
- 4
When these are ready, place into the fridge to chill, up to two hours. Sprinkle with golden caster sugar, then blowtorch till golden.
Creme Brulee was taken from 68 of COOK VEGETARIAN
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- 400ml Lactofree cream
- 100ml Lactofree whole milk
- 5 free-range egg yolks
- 150g caster sugar
- 1 vanilla pods, split and scraped
- 8 drops of vanilla essence
- 1
Whisk the egg yolks with sugar and vanilla pods in a large bowl before adding the Lactofree whole milk and cream.
- 2
Leave this for one hour to infuse, whisking now and again.
- 3
Pass through a fine sieve, and place into a shallow ceramic dish – no more than 2cm deep, or 6-8 individual ramekins. Place into the oven on 90C for approximately 45 minutes to one hour until it is jellylike, set.
- 4
When these are ready, place into the fridge to chill, up to two hours. Sprinkle with golden caster sugar, then blowtorch till golden.
Creme Brulee was taken from 68 of Cook Vegetarian
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