Gluten-Free French Vanilla Crème Brûlée with Caramelized Sugar Topping

Allergens

Eggs, Dairy

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar, divided
• 1/4 teaspoon pure vanilla extract
• Pinch of salt
• 6 large egg yolks
• 1 tablespoon unsalted butter, softened

Instructions

1. Preheat your oven to 325°F (160°C). Place six 6 oz ramekins in a roasting pan or large baking dish.
2. In a saucepan, heat the heavy cream, 1/4 cup of sugar, vanilla extract, and a pinch of salt over medium heat until just simmering. Remove from heat and let it cool for about 5 minutes.
3. In a separate bowl, whisk together the egg yolks and remaining 1/4 cup of sugar until well combined.
4. Gradually pour the cream mixture into the egg yolk mixture while continuously whisking to avoid curdling. Strain the custard through a fine mesh sieve into a large measuring cup or pitcher.
5. Divide the custard evenly among the prepared ramekins, filling each about 2/3 full.
6. Add hot water to the roasting pan or baking dish until it reaches halfway up the sides of the ramekins.
7. Bake in the preheated oven for 30 40 minutes or until a knife inserted into the center comes out clean. Remove from the water bath and let cool on a wire rack.
8. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight.
9. Before serving, remove the ramekins from the refrigerator and sprinkle about 1 teaspoon of sugar evenly over the surface of each custard.
10. Using a kitchen torch, caramelize the sugar topping until golden brown and slightly crispy. Be cautious not to burn the sugar.
11. Serve immediately.

Chef’s Insight

Ensure you use a kitchen torch with adjustable flame control to prevent burning the sugar.

Notes

For a smoother custard, consider using a fine mesh sieve to strain the mixture.