ForkwiseCrème Brûlée III
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 1 cup heavy cream
- 2 egg yolks
- ½ cup granulated white sugar, divided
- Flavorings, such as vanilla, cardamom, citrus zest
Method
- Preheat oven to 325°F (160°C).
- Heat cream and flavorings on stovetop, in a saucepan on medium heat, until simmering. Remove from heat.
- Whisk together egg yolks and ¼ cup sugar.
- Pour a small amount of warm cream mixture into egg yolk mixture and whisk until combined. Continue adding more milk until the egg mixture is warm.
- Combine egg/cream mixture and remaining cream in saucepan. Heat again, stirring continuously, until thickened and coats back of spoon.
- Pour into ramekins (depending on size, may fill 1 to 4). Put ramekins in pan with a bit of water in the bottom, and bake for around 40 minutes or until the custard is set.
- Refrigerate a few hours until cool.
- Sprinkle on remaining ¼ cup sugar, then caramelize under broiler for about 5 minutes, checking and turning every minute to prevent burning.
- Serve and enjoy!
Video
Video by Martha Stewart, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.
Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
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