Introduction
Eggless crème brûlée is a delightful twist on the classic French dessert, ensuring that everyone can enjoy its creamy goodness without the use of eggs. This rich and velvety dessert is topped with a crispy caramelized sugar layer, creating a perfect balance of textures. Whether you’re celebrating a special occasion or just looking to satisfy a sweet craving, this eggless version is a fantastic choice.
Detailed Ingredients with measures
– Heavy cream: 2 cups
– Sugar: 1/2 cup
– Cornstarch: 2 tablespoons
– Vanilla extract: 1 tablespoon
– Milk: 1 cup
– Salt: a pinch
– Brown sugar: for caramelizing on top
Prep Time
Preparation time for this eggless crème brûlée is approximately 15 minutes.
Cook Time, Total Time, Yield
Cook time is around 30 minutes, making the total time required about 45 minutes. This recipe yields 4 servings of delicious eggless crème brûlée.
Detailed Directions and Instructions
Step 1: Prepare the Baking Dish
Preheat your oven to 150°C (300°F). Place six ramekins in a baking dish.
Step 2: Make the Cream Mixture
In a saucepan, combine 2 cups of heavy cream, vanilla bean seeds or extract, and a pinch of salt. Heat this mixture over medium heat until it is just about to simmer. Remove from heat.
Step 3: Mix the Cornstarch
In a bowl, whisk together cornstarch and a few tablespoons of the warm cream mixture until smooth. This will prevent lumps from forming.
Step 4: Combine Mixtures
Gradually add the cornstarch mixture back into the warm cream in the saucepan, stirring constantly to ensure it is well combined.
Step 5: Thicken the Cream
Return the saucepan to low heat and cook the mixture, stirring continuously, until it thickens. This should take about 5-7 minutes.
Step 6: Sweeten the Mixture
Remove the saucepan from heat and stir in sugar to taste. Mix until completely dissolved.
Step 7: Pour into Ramekins
Carefully pour the cream mixture into the prepared ramekins.
Step 8: Create a Water Bath
Fill the baking dish with hot water about halfway up the sides of the ramekins as you create a water bath for even cooking.
Step 9: Bake
Bake in the preheated oven for 30-35 minutes, or until just set. Remove from the oven and let cool.
Step 10: Chill
Once cooled, refrigerate the ramekins for at least 4 hours, preferably overnight, to allow the crème brûlée to set completely.
Step 11: Caramelize the Top
Before serving, sprinkle an even layer of sugar on top of each crème brûlée. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust.
Step 12: Serve
Let the crème brûlée sit for a couple of minutes to allow the sugar crust to harden. Serve and enjoy!
Notes
Note 1: Alternative Flavoring
You can infuse the cream with flavors like coffee, orange zest, or almond for different variations.
Note 2: Sugar for Caramelizing
Use fine sugar for a smoother caramelized topping, which will melt quickly and evenly.
Note 3: Kitchen Torch
If you don’t have a kitchen torch, you can place the ramekins under a broiler to caramelize the sugar, but watch closely to prevent burning.
Note 4: Storage
Store any leftover crème brûlée in the refrigerator without the caramelized sugar topping to maintain its texture. Add sugar and caramelize before serving again.
