Crème brûlée is a popular, classic, simple and rich French dessert that is a favourite at my house. As always I like to add my own healthy twists and select the finest and most natural ingredients starting with milk, cream and eggs. When it comes to dairy we only buy organic for one simple reason. TASTE. Ok maybe two reasons, second being the obvious one, because there’s no hormones or antibiotics used in the production. But the taste is number one. Organic milk is much more creamier in taste and it looks milky not watery.
A lot of people, including myself, are dairy intolerant, sometimes it might be an intolerance to the way foods are processed. I find organic whole milk easier for me to digest than any other kind of milk and I can only assume it’s because it’s less processed. Whole milk is also less processed than 1% or 2% because the fat has not been removed, therefore may be easier to digest.This week my very brave husband had day surgery at the hospital and I wanted to make him feel better. The best way I could think of is to make him his favourite dessert. A rich and creamy, Organic Crème brûlée.
For this recipe I chose organic cream and eggs as well. I don’t find eggs to have too much of a difference in taste, but I sure find the yolks to be more orange than non organic ones. I’m not entirely sure why, something worth looking into. Never having tried organic cream, however, I was very interested and excited.
This Organic Crème brûlée recipe was a complete success. It was so light, and creamy and so delicious, my brave husband definitely enjoyed his comfort food. I’d love to know some of your favourite comfort foods, what makes you feel better when you’re feeling ill?
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What you’ll need
500 ml Organic whipping cream 35%
1/4 cup Organic whole milk 3.8%
1 vanilla bean (preferably Madagascar if you can find it)
1/2 cup or Organic cane sugar, divided
5 Organic egg yolks
4 oz Organic dark chocolate, melted (optional)
What to do
Prepare 6 ramekins in a shallow roasting pan.
Pour cream and milk into a medium saucepan and set the heat to Medium. Split the vanilla bean in half, scraping the inside of both halves of the bean with a knife and adding to the cream mixture. Add 1/2 the amount of sugar and whisk until the sugar is dissolved. Continue to heat the cream until steaming. Remove from heat and set aside. In a large bowl, whisk the egg yolks and sugar until well blended and starting to froth. Gradually add the cream mixture to the eggs while whisking.
Once everything is combined, pour the mixture into 3 ramekins. Add melted chocolate into the remaining cream mixture and whisk to combine. Once combined, add the chocolate cream mixture to the remaining 3 ramekins. (Skip this step if you do not wish to make the chocolate versions)
Place the roasting pan with the ramekins into a preheated 300°F oven, add boiling water to the roasting pan until the water covers 3/4 of the ramekins. Bake for about 40 minutes.
Remove from oven, and let cool for about 30 min outside of the oven. Refrigerate for at least 2 hours.
Once ready to serve, remove the Organic Crème brûlée from the refrigerator, sprinkle a teaspoon of sugar on top, and using a Crème brûlée torch, melt the sugar. Be careful as it can burn quickly.
Garnish with some berries and enjoy.