A traditional French dessert that is incredibly easy yet so delicious and impressive for friends or just the family. You can prepare the Brulees a day in advance and simply add the toffee crust just before serving. Bon Appetit!
Oven temp: 160C (150C fan forced)
Cook time: 10 minutes
Setting time: 3-4 hours in the fridge
Dish: 6 ramekins and 1 baking dish
6 egg yolks
½ cup The Sugar Breakup Dextrose
600mls pouring cream
1 vanilla bean or 2 teaspoons of vanilla extract
6 additional tablespoons of Dextrose (for toffee crust)
- Preheat oven to 160C (150C fan forced). Place the ramekins in the baking dish.
- Place the pouring cream in a saucepan over a medium heat. If using the vanilla beans, use a sharp knife to split open the bean, scrap out the vanilla seeds then add the seeds and vanilla bean pod to the cream.
- Gently bring the cream to a simmer (just before boiling).
- Whilst the cream is heating place the egg yolks and dextrose in a large bowl. Using a whisk or an electric mixer whisk the egg yolks with the dextrose until well combined.
- When the cream has reach simmering point, remove the vanilla bean pod then whilst continuously whisking the eggs slowly pour the hot cream into the egg and dextrose mix. Remember to pour a slow thin stream of the hot cream into the egg mix whilst whisking, if you pour too much too quickly it will scramble the eggs.
- Once the cream, eggs and dextrose are combined divide the custard evenly between the ramekins sitting in the baking dish.
- Pour boiling hot water into the baking dish around the ramekins until it goes roughly halfway up the side of the ramekins.
- Place in the oven and bake for approximately 30 minutes until the custard is just set.
- Remove from the oven, place the ramekins on a tray, allow to cool on the kitchen bench for 30 minutes then place the tray of ramekins in the fridge for 4 hours to cool and set.
- Remove ramekins from the fridge.
- Dust the top of each Brulee with the additional dextrose and using a kitchen blowtorch heat the dextrose to create a toffee crust. If you don’t have a blow torch you can preheat a grill to very hot, place ramekins on a baking tray high under the grill until the dextrose caramelises. Bon Appetit!
If you have been sugar free for awhile you can reduce the amount of dextrose used in the Creme Brulee to 1/3 or even 1/4 cup as you get great sweetness from the lactose in the cream.