If creme brulee sounds like something you would only order at a restaurant (and never attempt to make at home), things are about to get a little fancy. And not in a complicated way. Because really, underneath all that French you’ll find nothing more than a sweet vanilla custard with a sugar shell.
When making “burnt cream,” see if you can source your dairy from grass fed cows. The cream from cattle grazing on natural pasture will contain carotenoids and look slightly yellow. It also supplies your body with a special good-for-you fat called CLA (conjugated linoleic acid).
- 1h 15m
- 1 vanilla bean
- 2 c cream
- 4 egg yolks
- 4 tsp. raw honey
- 4 tbsp. coconut sugar
- Preheat oven to 325F.
- Using a sharp knife, make a slit down the length of the vanilla bean. Using the tip of the knife, scrape out the black pulp and put both the pod and the pulp in a small saucepan.
- Add cream to the vanilla, and simmer mixture for 5 minutes, stirring periodically, making sure it never reaches a boil.
- Meanwhile, beat together egg yolks and honey with an electric mixer, for about 2 minutes.
- Remove the vanilla cream from the heat and add to egg mixture a tiny bit at a time, whisking constantly as you pour.
- Pour creme brûlée mixture into 4 ramekins.
- Put the ramekins in a baking dish. Add hot water to the baking dish until the water reaches halfway up the ramekins.
- Bake 45 minutes for shallow ramekins and 1 hour for deeper ones. When done, they should be slightly browned on top, but still jiggly.
- Remove baking dish from oven and let stand for a few minutes. Remove ramekins from baking dish, cover with plastic wrap, and chill in the fridge for at least a few hours.
- Just before serving, preheat broiler in oven to high. Sprinkle coconut sugar evenly over each ramekin. Broil 2-3 minutes to caramelize the sugar - do not overcook. Serve immediately.