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Crème Brulee

Recipe created by Almond Breeze Australia

Serves 4
Prep Time 30 minutes

INGREDIENTS

  • 2 cups Unsweetened Almond Breeze
  • 4 large eggs
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla bean paste
  • 1/2 cup coconut sugar

METHOD

  1. Preheat oven to 350 degrees
  2. Place the Unsweetened Almond Breeze in a small saucepan and heat over medium heat until near boil and remove saucepan from stove
  3. In a medium mixing bowl, whisk together 3 whole eggs, one egg yolk and coconut sugar until colour starts to lighten and add in vanilla bean paste
  4. To the mixing bowl add in the Unsweetened Almond Breeze mixture a bit at a time whilst continually whisking
  5. Place the ramekins into a baking dish. Fill each of the ramekins evenly and place in the oven
  6. Use a tea kettle of hot water to fill the baking dish with water until it is approximately 1/2 way up the sides of the ramekins
  7. Bake for 40-45 minutes
  8. Once cool, place the ramekins in the refrigerator for at least two hours
  9. Remove the Crème Brulee from the refrigerator 20 to 30 minutes before serving. Top each custard with 1 tablespoon of coconut sugar and use a kitchen torch to brown the sugar, making a crust on top. Allow to sit 5 minutes before serving
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