Description
Low FODMAP creme brulee! A dessert classic in a low FODMAP version. Easy to make and almost everybody likes it for dessert. Perfect for Christmas!
Ingredients
Scale
- 250 ml lactose-free heavy cream
- 250 ml lactose-free milk
- 5 egg yolks
- 1 vanilla bean
- 100 g white sugar + 4 tbsp extra for the sugar layer
- 4 ramekins
- 1 kitchen torch
Instructions
- Pre-heat the oven to 125 degrees Celsius (260 F).
- Put the milk and the cream into a pan. Scrape the pulp from the vanilla bean, put it into the pan and stir. Heat the mixture over low heat.
- Mix the egg yolks with 100 g sugar until creamy. Carefully pour the warm cream on top while stirring continuously.
- Pour the liquid into the ramekins and bake the creme brulee for 45 minutes in the oven. Until the cream has just set.
- Remove the ramekins from the oven and leave to cool for 30 minutes. Place the creme brulee into the fridge and refrigerate for at least 2 more hours.
- Divide one tablespoon of sugar over each ramekin. Melt the sugar using a kitchen torch, until it forms a crispy top. Serve immediately.
- Prep Time: 10 mins
- Cook Time: 45 mins