Crème brûlée is a timeless classic that even lactose-intolerant people can now enjoy! This very popular dessert only requires a few ingredients and is very easy to make. It’s the perfect dessert to start dabbling with (almost) gourmet cooking!
It is important that you refrigerate your lactose-free crème brûlée for at least 4 hours before you caramelize the crust and serve it. It’s the perfect dessert if you need to prepare ahead of time. Remember to change up the flavours! Vanilla, almond, sweet clover and boreal spices are all guaranteed hits!
- 473 ml (1 container) Natrel Lactose Free 35% Whipping Cream
- 5 ml (1 tsp.) vanilla extract
- 5 egg yolks
- 55 g (1/4 cup) white sugar and a few extra spoonfuls for caramelizing
Place the rack in the middle of the oven. Preheat oven to 165 °C (325 °F). Place 4 180 ml (3/4 cup) crème brûlée dishes or ramekins in a baking dish.
In a pot, over medium heat, combine the vanilla extract and the Natrel Lactose Free 35% Whipping Cream and heat the mixture without boiling for 5 minutes.
In a bowl, whisk the egg yolks with the sugar. Add the warm cream while whisking. Pour the contents into the dishes. Pour hot water into the baking dish up to 3/4 of the height of the ramekins.
Bake for 40 minutes. Remove the ramekins from the baking dish. Let cool, then cover and refrigerate for 4 hours or until completely cool.
Sprinkle sugar on top of the cream and caramelize with a crème brûlée iron or a small cooking torch. You can also caramelize the crème brûlée under the oven broiler if you don’t have any of these kitchen tools. Serve immediately.