Gluten Free Crème Brule
1 Pint of Heavy Cream
6 Egg Yolks
1/2 Cup of Sugar
Pinch of salt
1 Vanilla Bean
Light Brown Sugar
Add heavy cream to a saucepan. Slice the vanilla bean down the middle, open it up and scrape out the seeds. Add to the cream. Heat heavy cream/vanilla mixture just to the boiling point. Lightly beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wire whisk until well blended.
Strain the custard into a 1 1/2 quart heat-proof baking dish or individual ramekins. Stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes (less time for individual ramekins) or until the custard is completely set but not over cooked.
Do not let the water in the pan boil. Remove from the oven; cool and
then chill in the refrigerator. About 1 1/2 to 2 hours before serving, sprinkle the top evenly with fine light brown sugar to a thickness of about 1/4 inch. Put under the broiler (or use a kitchen torch if you have one) until the sugar is melted and bubbly, watching carefully to see it does not scorch and burn.
Remove, cool, and chill again until serving time. You’ll have a hard, highly glazed crust on top of the custard. This will serve about 6. If you have more guests, double the recipe, using 12 egg yolks to a quart of cream.
Recipe by Karen Trosino