Classic Creme Brulee Gluten Free

Feb 05

Classic Creme Brulee Gluten Free

Naturally gluten free, delicious, decadent and so simple! Silky, smooth custard full of vanilla flavor sealed with a nice caramelized crunch on top that cracks perfectly with the first tap of your spoon! Of course I love to use eggs and cream straight from the farm and one of my favorite vanilla’s produced locally in Salem, OR!

Classic Creme Brulee

1 cup heavy creamClassic Creme Brulee Gluten Free

2 egg yolks

1/3 cup cane sugar

pinch of fine sea salt

1/2 tsp. high quality vanilla, gluten free

6 to 8 Tbsp. cane sugar reserved for caramelizing

Preheat oven to 300 degrees F. Place rack in center of oven. Place four 4 oz. ramekins in large baking dish. This is for the hot water bath during baking. (If your fresh out of ramekins, you can also use short, wide mouth half pint canning jars!)

Pour cream in saucepan over medium heat and bring just to the point of boiling where little tiny bubbles show on the surface. Set aside. In a small bowl, whisk together yolks, cane sugar, sea salt and vanilla. Add the cream mixture a little at a time into the egg mixture, whisking as you go taking care not to scramble the eggs with the hot cream, until all is combined. (Yes, this is tempering!) Strain this mixture through a fine sieve and fill the ramekins evenly. Pour an even half inch of warm or hot water into the baking dish without getting any into your custards. Carefully place the hot water bath with custards in the oven to bake for 35 min until they are set and the centers jiggle slightly. Remove custards from oven and water bath, cool on counter. When they are cool to the touch, cover with plastic wrap (I like to use wax paper and a rubber band around the rim) and place in the refrigerator to chill for at least two hours or overnight.

When ready to serve, sprinkle a few teaspoons of cane sugar evenly on the top of each custard and torch until beautifully caramelized. You can also use the broiler in your oven taking care to rotate the custards for even caramelizing.

Makes about four 4 oz. ramekins.

Happy baking with boots, belt buckles and Creme Brulee!

SarahAnn

One comment

  1. I was just thinking about creme brulee today and here was your recipe so perfect timing! I am going to make this tomorrow for dinner, I mean dessert after dinner. 😉

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge