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Friday, July 11, 2025

Almond Vanilla Creme Brûlée

by

Chef Khalil Ali
1865 days ago
20200603

Creme brûlée is a clas­sic French dessert made up of a rich and creamy vanil­la cus­tard cov­ered with a caramelized sug­ar blan­ket that cracks when you hit it with a spoon. Cre­ate this sweet treat with Nat­u­ral­ly Al­mond al­mond milk. With 50% more cal­ci­um than dairy milk, along with more Vi­t­a­min E and 65% few­er calo­ries, Nat­u­ral­ly Al­mond is a plant-based pow­er­house, chock full of nu­tri­ents and a great flavour.

Recipe by Khalil Ali, Chef Pa­tron at Peche Patis­seri. Check out at Peche Patis­seri www.pechep­atis­serie.com

Serves 6

IN­GRE­DI­ENTS

375 ml heavy cream

375 ml Nat­u­ral­ly Al­mond al­mond milk (Vanil­la flavour)

1 cup sug­ar

6 large egg yolks

2 cups hot wa­ter

Sug­ar for top­ping

DI­REC­TIONS

1 Pre­heat the oven to 325°F.

2 In a large bowl, in­cor­po­rate with a whisk to­geth­er the egg yolks, heavy cream and al­mond milk for 3 min­utes.

3 In a saucepan, place your sug­ar and pour in the milk mix­ture in a medi­um saucepan set over medi­um-low heat and keep on heat un­til mix­ture pro­duces steam. Stir oc­ca­sion­al­ly, the mix­ture is done when it leaves a thick­en­ing coat­ing on the spoon. This coat­ing can be test­ed by draw­ing your fin­ger across the coat­ing on the spoon. If it doesn’t run and leaves a clear path, it’s ready.

4 Re­move from the heat and strain the mix­ture in­to an­oth­er bowl.

5 Pour the liq­uid in­to your ramekins. Place the ramekins in­to a large cake pan or roast­ing pan. Pour enough hot wa­ter in­to the pan to come halfway up the sides of the ramekins. Bake just un­til the creme brûlée is set, but still trem­bling in the cen­tre, ap­prox­i­mate­ly 20 min­utes.

6 Re­move the ramekins from the roast­ing pan and re­frig­er­ate for at least 2 hours, prefer­ably overnight.

7 Re­move the creme brûlée from the re­frig­er­a­tor for at least 30 min­utes pri­or to brown­ing the sug­ar on top. Coat 1 ta­ble­spoon of sug­ar even­ly on top.

8 Us­ing a torch, melt the sug­ar and form a crispy top. You can al­so place your ramekins in your oven’s broil­er on high heat for 2-3 min­utes. Al­low the creme brûlée to sit for at least 5 min­utes be­fore serv­ing.


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