REFINED SUGAR FREE CRÈME BRÛLÉE WITH NO HEAVY CREAM
Despite its name, crème brûlée is actually a pretty easy dessert. You will only need a few accessible ingredients. This is made with honey instead of sugar, and milk instead of cream.
Lemon (zest )
Organic all purpose flour
Raw brown sugar or cane sugar
Red currants to garnish (it balances the sweetness)
First, preheat your oven at 320° F (160° C)
Bring a pot of water to a boil (at low heat so in the meantime you can prepare the crème brûlée batter).
In a bowl, combine egg yolks, vanilla extract and lemon zest. Slightly whisk.
In a small pot, put half a tablespoon of flour, then pour a drop of milk, enough to combine them and prevent lumps. Add the rest of the milk, honey and salt and whisk.
Bring to a simmer and turn off the heat.
Add the milk into the egg mixture and immediately stir.
If you see lumps or you don't want your lemon zest into the crème brûlée, use a mesh strainer to strain the batter.
Pour into one or more ramekins (it depends on their size).
Put them into a baking pan (I've used a deep square brownie pan), and pour the boiling water into it so it comes halfway up the sides of the ramekin.
Bake it for 50 minutes. You will know it’s done when the edges are firm and the middle is a bit jiggly.
When ready, use a large spatula to remove the ramekin, and place it on a cooling rack. Let cool down, then put it into the fridge for about 2 hours.
When ready to serve, sprinkle 2 teaspoons of sugar over the crème brûlée, then torch it.
Alternatively, place the ramekin under a broiler for a few minutes, until caramelized.
NOTE: this recipe was adapted from
What Great Grandma Ate Paleo Lemon Creme Brulee.
© Healthy Little Cravings