The Eggless Best Sweet Recipes: This Creme Brulee Is As Creamy And Delicious As You Can Imagine

The creme brulee is a delicious French dessert that's elegant and indulgent. The golden caramelised crust cracks and makes way for a delicious custard underneath, offering dynamic texture, creamy and crunchy with each bite. The dessert gained popularity in the 17th century, attracting the elite and the aristocracy. The name, meaning ‘burnt cream’, comes from the caramelised sugar crust on top. It's a symbol of French refinement and a symbol of how elevated and complex the cuisine is, especially the desserts that come out of the cuisine. And generally, the eggs are a big part of the dish, giving it structure and a moistness. But just because you don't eat egg, that’s no reason to miss out on this delicious, exceptional dessert. So we’ve brought you a delicious creme brulee recipe, without the eggs. That’s right! Simply follow this easy sweet dish recipe and you have a delicious, eggless creme brulee on your hands.

Ingredients:

• 240 gm fresh cream
• 120 ml milk
• 1 tsp vanilla extract
• 4 tbsp sugar
• 2 tbsp custard powder
• 2 tbsp sugar, for top

Directions:

• In a bowl, add the cream and sugar. Mix well until the sugar is completely dissolved. Leave no lumps.
• Next, slowly pour in the milk and mix well.
• Add the custard powder to the cream mixture and whisk thoroughly.
• Then add the vanilla and mix well. No lumps should remain in the mixture.
• Carefully strain the mixture into two ramekins and cover their tops with aluminum foil.
• Now make a water bath. Add water in a large cooker and place it on medium heat. Place a stand on the bottom and then place the ramekins on the stand. Keep in mind that the water or the cooker should not touch the ramekins.
• Close the cooker and let the creme brulees steam for about 35 minutes. Once they are set, bring them out and let them cool at room temperature. Once they are cool, move them to the fridge for about 2 hours, longer if you have the time.
• Now sprinkle sugar on the creme brulees and and burn it with a kitchen blowtorch or place a metal spoon over the gas stove and brulee it like that.
• Serve cool.

Notes, tips and tricks:

• The fresh cream should be at room temperature. If it's too cold, it won't mix properly and won't assimilate well with the rest of the mixture. And if it's too hot or melted, it will be liquidy and runny. So make sure the fresh cream has time to sit out at room temperature and only then use it.
• You can use any milk of your choice. We recommend full fat, whole milk. But if you want, you can also use skimmed milk, 2%, half and half, or any other milk of your choice. Or you can even use a non dairy milk option like almond milk, soy milk, oat milk, or any other milk of your choice.
• When you add the sugar to the mixture, keep mixing until it is fully dissolved. You can use icing sugar, powdered sugar or even granulated sugar — it’s up to you. Avoid brown sugar. Any refined sugar of your choice works.
• The custard powder you use for the filling can be plain or vanilla flavored, which is the traditional option. Or you can opt for a more fruity flavor if you prefer.
• When caramelising the sugar on top, sprinkle a generous amount of sugar to get started. Use a kitchen blowtorch, keeping it about 2 inches away from the ramekin, and turn it on. The sugar will slowly start to cook and quickly caramelise and solidify. Then you can stop. Be sure not to overcook. If you don't have a blowtorch, then use a hot metal spoon. Press the back of the hot spoon against the sugar so that it will slowly start to heat and solidify.
• The creme brulee can be served with freshly chopped berries or other topping of your choice. You can add some whipped cream on the side or with a piping bag, create some design on top. If you want something more minimal, consider adding a single mint leaf on top. Or you can serve the creme brulee completely plain, since it's a delight in itself.