Almond Vanilla Creme Brûlée
Creme brûlée is a classic French dessert made up of a rich and creamy vanilla custard covered with a caramelized sugar blanket that cracks when you hit it with a spoon. Khalil Ali, famous pastry chef and owner of Pêche Pâtisserie, slightly lightened this sweet treat by using Naturally Almond.
With 50% more calcium than dairy milk, along with more Vitamin E and 65% fewer calories, Naturally Almond is a plant-based powerhouse, chock full of nutrients and a great flavor.
- 375 ml heavy cream
- 375 ml Naturally Almond Vanilla almond milk
- 1 cup sugar
- 6 large egg yolks
- 2 cups hot water
- Sugar for topping
- Preheat the oven to 325°F.
- In a large bowl, incorporate with a whisk together the egg yolks, heavy cream and almond milk for 3 minutes.
- In a saucepan, place your sugar and pour in the milk mixture in a medium saucepan set over medium-low heat and keep on heat until mixture produces steam. Stir occasionally, the mixture is done when it leaves a thickening coating on the spoon. This coating can be tested by drawing your finger across the coating on the spoon. If it doesn’t run and leaves a clear path, it’s ready.
- Remove from the heat and strain the mixture into another bowl.
- Pour the liquid into your ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brûlée is set, but still trembling in the centre, approximately 20 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 2 hours, preferably overnight.
- Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top. Coat 1 tablespoon of sugar evenly on top.
- Using a torch, melt the sugar and form a crispy top. Allow the creme brûlée to sit for at least 5 minutes before serving.