Tasty custard with crystalized sugar on top and the perfect sweet treat
Who’s ready for dessert? Crème Brûlée is a dessert I make often and it’s perfect in these ramekins. They make for a great individualized portion and bake up perfectly. Crème Brûlée is one of those desserts that all celiacs can have as it's naturally gluten free. I love to make it at home when I have eggs or heavy cream on hand, which are two of the key ingredients. The biggest thing for me is patience as they have to cook, cool, add the sugar on top and cool again. They are a super mouthwatering treat and once you have the science down you'll be wanting them all the time.
Prep Time: 5 minutes
Cook Time: 50 minutes
Inactive Time: 4 hours
1/2 c sugar plus 1/8 c for topping
2 c heavy cream
5 egg yolks
1 t vanilla extract
1/4 t salt
Directions for Crème Brûlée
Preheat oven to 325 degrees.
Mix egg yolks and 1/2 c sugar.
Fold in heavy cream, vanilla extract and salt.
Pour into ramekins and add ramekins to a water bath. Bake for 45-50 minutes until custards are set.
Remove from oven and water bath, let cool for a few minutes then put in fridge for 2 hours.
Place a spoonful of sugar on top of it custard and use a blow torch to crystalize.
Place crème brûlée back in the fridge to fully set for 2 hours.