Dairy-Free Crème Brûlée

Name: Dairy-Free Crème Brûlée
Total time: 3600 s
Yield: 6 people
Cuisine: South African
Ingredients: 500 ml Orley Whip; 10 ml Vanilla Essence; 6 egg Yolks, room temperature; 90 ml White sugar; 90 ml Caster sugar

Tronél Candiotes-Strydom @tronelcandi

South Africa

Dairy-Free Crème Brûlée

Tronél Candiotes-Strydom @tronelcandi

Saved

Ingredients

1 hour

6 people

500 mlOrley Whip
10 mlVanilla Essence
6egg Yolks, room temperature
90 mlWhite sugar
90 mlCaster sugar

Saved

Steps

1 hour

1

Preheat oven to 150 degrees C. Place 6 - one cup (240 ml) Crème Brûlée dishes or ramekins in a roasting pan.
2

In a saucepan, over medium-high heat, bring the cream and the vanilla essence to the scalding point (the cream just begins to bubble around the edges)
3

Meanwhile in a heatproof bowl beat the egg yolks and white sugar until thick and pale.
4

Gradually pour the scalding cream into the egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle.
5

Prepare a water bath (bain marie) by carefully pouring enough hot or boiling water so that the water comes halfway up the sides of the ramekins. Bake for about 30 - 40 minutes (baking time can vary depending on size of ramekins and temperature of water) or just until the custards are set (a slight wobble is okay).
6

Immediately remove the custards from the water bath and cool to room temperature, refrigerate for at least 4 hours or until cold and firm.
7

To serve, remove the custards from the refrigerator. Sprinkle an even, not too thick, layer (about 15ml) of caster sugar over the custards. Using a hand held kitchen torch, or under a very hot preheated broiler, caramelize the sugar until it is golden brown and bubbly. Let sit a few minutes so the sugar can harden then serve.