When we began eating gluten free one of the things we struggled with the most was dessert. It was a bigger struggle for me than Josh as I have more of a sweet tooth. Eating out the one desert that was often listed as a gluten free was Crème Brule. This was a special treat, the sweet rich creamy custard topped with a beautiful crust of caramelized sugar. Crème Brule always seemed like such a sophisticated and classy dessert that we assumed must be complicated to make. After a little research we discovered that it really wasn’t that hard to make, and is a great way to impress dinner guests.
Making Crème Brule is quite simple but does require a few kitchen tools that not every kitchen may have. Making small additions to your kitchen gadgets give you options that can be reused over and over again. Ramekins serve as not only the vessel to cook the Crème Brule but also as the serving dish. The other specialty tool that is needed is a kitchen torch to create the sweet caramelized sugar crust across the top of the Crème Brule.
When learning and researching how to cook Crème Brule many of the recipes called for vanilla beans, we have tweaked the recipe to keep it simple and to use more common vanilla extract. This small change seemed to make the recipe much more accessible without sacrificing the flavor, elegance, and richness of this gluten free dessert.
Crème Brule Recipe
Ingredients
- 4 cups Heavy Cream (Whipping Cream)
- 1 Tablespoon Vanilla Extract
- ½ cup Sugar
- 6 Egg Yolks
- Sugar for topping
Steps:
- Pre heat oven to 325°F, and boil a pot of water for a water bath.
- Heat Cream and Vanilla in a sauce pan over medium low heat to approximately 140°F do not allow the cream to boil or scorch.
- In a bowl whisk the egg yolks and ½ cup of sugar until well blended and the color begins to lighten.
- Add the warm cream to the egg mixture slowly while stirring when it is all combined pour into ramekins in a roasting pan.
- Fill the roasting pan with hot water to halfway up the sides of the ramekins.
- Bake in the oven for 45 minutes, the Crème Brule should be set but still have a jiggle.
- Remove the ramekins from the water-bath and chill for at least 2 hours in a refrigerator.
- To serve, remove from the fridge sprinkle sugar on top of the individual ramekins
- Use a torch to melt and caramelize the sugar into an even thin crispy top
Crème Brule is a great gluten free dessert that can be made ahead and finished just before serving.
NOTE: An alternative if a torch is not available the sugar can bruled, if that is a word, under a broiler. After chilling the ramekins sprinkle sugar on top of the dishes and place on a sheet pan. Place the sheet pan on the top rack of a pre-heated oven near the broiler element. Watch closely as the sugar begins to melt and caramelize. Remove from the oven when the top has become a golden.
[…] the rich smooth texture of a custard that is achieved by using just the yolk of the egg is Crème Brule. This gluten free egg-based dessert is so luxurious and rich tasting that it is often assumed that […]