1/1 Photo of Crème Brulé
3 hrs 20 mins
I found this Crême Caramel Recipe in my book La Cuisine by Françoise Bernard and made a Cheater's version of Crême Brulée for those concerned with their cholesterol.
My Private Note
Units: US | Metric
- 1Ina small sauce pan, combine1/4 cup sugar with 2 Tblsp water. Place over medium high heat; bring to a simmer and cook stirring often until sugar dissolves.
- 2Partly cover pan and continue cooking until sugar turn medium amber. Immediately remove pan from heat and let cool slightly.
- 3Add 3 Tablespoons of water and return to medium low heat to melt the caramel.
- 4In a bowl whisk the cornstarch with the remaining sugar, the salt, the eggs and the milk. Pour into a medium saucepan, place over medium heat and cook stirring constantly with a wooden spoon, until the cream thickens.Add vanilla. When pudding barely simmers, remove the pan from heat.
- 5Stir the caramel into the pudding. If lumps form, use your whisk.
- 6Spoon into dessert dishes or ramekins.
- 7Cover and refrigerate until cold. I placed mine a cake dish and covered with foil making sure the pudding did not touch the cover.
- 8Refrigerate at least 3 hours or overnight.
- 9Just prior to serving, sprinkle with white fine sugar and caramelize with a blowtorch.
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Nutritional Facts for Crème Brulé
Serving Size: 1 (175 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 223.5
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 3.5 g
- Cholesterol 110.0 mg
- Sodium 173.3 mg
- Total Carbohydrate 33.6 g
- Dietary Fiber 0.0 g
- Sugars 25.1 g
- Protein 7.1 g