Creme Brûlée

June 19, 2013

A perfect and delicious dessert - lightened up. Creme brûlées are usually made out of noting but cream, sugar and egg yolks. And I don't get it. 'Cause this recipe on creme brûlée uses half milk. And you can't taste it at all. They turn out just as creamy as every other creme brûlée. And I even replaced two of the yolks with one whole egg. And still no change in flavor or texture - at all.

1 cup heavy cream
1 cup milk
1 vanilla pod - beans scrabed
1/2 cup sugar
4 ggg yolks
1 egg

Preheat oven to 160°C / 325° F. In a saucepan mix the cream, milk and vanilla (beans and pod). Heat up gently just until it steams - son't bring it to the boil. Leave to cool a little. In the meantime...
See the full directions on my site

Nutritions

Calories
221

Sodium
40mg
1% DV

Fat
15g
23% DV

Protein
4g
8% DV

Carbs
16g
5% DV

Fiber
0.7999999999999999g
3% DV