Creme Brulee without Compromise

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 I don’t know what category of dessert a crème brulee falls into, but it is my favorite dessert category. I think it would include crème brulees, flans, crème caramels, vanilla pot de crèmes and everything else that is made my tempering eggs into hot milk. Crème Brulee is one of my favorite desserts, so I’m lucky that it is naturally gluten free. Zero compromise…a classic delicious dessert.  I got this recipe from the Barefoot in Paris cookbook, made a couple simple adjustments, and it works like a charm.{Barefoot in Paris is a cookbook that I couldn’t live without. Add it to your collection if you don’t already own it}. This is a great dessert to make for a dinner party b/c it can be made beforehand. Then, just before serving, you use a little torch to caramelize the top.  Unfortunately,  I don’t have a mini torch…. So I used the broiler. Still turned out delightful! {note to self: buy little torch}

 

Adapted from Barefoot in Paris

Ingredients

1 extra-large egg

4 extra-large egg yolks

1/2 cup sugar, plus 1 tablespoon for each serving

3 cups heavy cream

1 Vanilla bean pod

1 tbsp Grand Marnier (optional)

 

Directions

  1. Preheat the oven to 300 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined.
  3. Using a small paring knife, split the vanilla bean pod down the middle and scrape the beans out. Place in small saucepan with cream.
  4. Scald the cream until it’s very hot to the touch but not boiled. Remove the vanilla bean pod, then, with the mixer on low speed, slowly add the cream to the eggs. If adding orange liqueur, add here, stir, and pour into 6 to 8-ounce ramekins until almost full.
  5. Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
  6. To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

 

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