Creme Brule is one of our family's favorite desserts! This is a rich custard topped with a layer of hardened caramelized sugar. Usually made with heavy cream and egg yolks and that makes it rich and heavy. So thought of making a healthier and lighter version of it.
Instead of using full heavy cream, I used half heavy cream and little more than half whole milk. If you like you could use half and half. As the custard is topped with hardened caramelized you could add even less sugar. Top crust will balance the sweetness. Or If you want you like could eliminate the top crust totally for less sugar use.
Prep Time: 15 mins
Baking Time: 40 minutes
1 and 1/4 cup heavy cream
1 and 1/2 cup whole milk
5 eggs (Separate the egg yolks in a bowl)
2 vanilla beans (split the vanilla bean and with a spoon scrape the seeds out)
1/4 teaspoon salt
1/4 cup sugar
some more for the caramelized top crust
Preheat oven to 325 degrees Farenheight.
In a nonstick pan, combine heavy cream, milk, vanilla beans, and salt. On low heat, bring it to a boil. It will take 5 to 8 mins. Turn the heat off and let it cool a little bit.
In a mixing bowl, beat egg yolks and sugar together until it turns pale yellow.
Then pour the warm cream into the mixer little by little and mix well.
After that, sieve the mixture and throw the vanilla bean out from the liquid.
Next, pour the liquid custard into 6 ramekins and place ramekins on a baking sheet and fill the baking sheet with boiling water.
Bake them in the oven for 30 to 40 minutes.
Let them cool completely for at least 4 hours.
Before serving sprinkle one teaspoon of sugar on top of the custard and with a kitchen blow torch melt and caramelize the sugar.
Enjoy yummy light creamy low sugar fresh vanilla bean Creme Brulee!