Growing up, my love for Crème Brûlée was undeniable. Its creamy custard and caramelized sugar crust held a special place in my heart. Crème brulee is traditionally made using eggs but being a baking enthusiast i knew i had to try making an eggless version of crème brulee.
With lots of trial and error i came up with an amazing recipe which is equally yummy and creamy. You won’t realise its EGGLESS!
So, take my hand, dear reader, and let’s embark on a journey of culinary delight and self-discovery. Welcome to my kitchen, where magic happens, one spoonful at a time.
Ingredients used in making eggless crème brulee
Fresh cream, is a rich dairy product that contains a high percentage of milk fat. It adds a luxurious creaminess and smooth texture to dishes like Crème Brûlée. Its rich flavor enhances the overall taste of the dessert, contributing to its indulgent quality.
Milk is a staple ingredient in many desserts, including Crème Brûlée. It adds moisture and helps create a smooth and creamy texture in the custard. The milk’s proteins and sugars also contribute to the custard’s structure and flavor. In Crème Brûlée, whole milk is often used for its richness, but other varieties like low-fat or plant-based milk can be substituted depending on dietary preferences or restrictions.
Vanilla extract is derived from vanilla beans and is prized for its sweet and floral aroma, as well as its rich flavor profile. It adds depth and complexity to desserts like Crème Brûlée, enhancing the overall taste experience.
Sugar is a key ingredient in Crème Brûlée, it serves as the primary sweetener in the custard mixture. It is typically combined with ingredients such as fresh cream, milk, and flavorings like vanilla extract or custard powder to create a sweet and flavorful base for the dessert.
When sprinkled on top of the custard and caramelized with a torch or broiler, it forms a crispy and golden crust that contrasts beautifully with the creamy custard beneath.
Custard powder is a convenient alternative to making custard from scratch, consisting of cornflour, salt, and flavorings like vanilla. It helps to thicken the custard and impart a smooth and creamy texture without the need for eggs. When combined with milk and heated, custard powder forms a luscious custard base for desserts like Crème Brûlée, offering a quick and easy way to achieve a decadent dessert without the use of eggs.
Equipment used in making crème brulee
A few kitchen staples that should always be there in the kitchen are mentioned below.
A kadhai/ steamer is required to steam the crème brulee.
You also need a few mixing bowls to combine the crème caramel mixture.
You’ll need small round glass cups to make this eggless crème brulee.
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TIPS TO MAKE EGGLESS CRÈME BRÛLÉE
- When preparing the custard mixture, whisk continuously to avoid lumps. This ensures a smooth and velvety texture in the final pudding.
- Use high-fat heavy cream for a more indulgent and creamy texture. The cream contributes to the richness of the pudding, enhancing its overall mouthfeel.
- Bake the pudding in a water bath for even cooking and to prevent cracking. The gentle heat helps the custard set gradually, resulting in a smoother texture.
- Allow the pudding ample time to chill in the refrigerator, preferably overnight. This enhances the flavors and allows the caramel to meld with the custard for a more cohesive taste.
- Sprinkle a thin layer of granulated sugar evenly over the chilled custard before caramelizing it with a kitchen torch or under a broiler until it forms a crispy caramelized crust.
- 1 cup fresh cream
- ½ cup milk
- 1 tsp vanilla extract
- 4 tbsp sugar
- 2 tbsp custard powder
- 2 tbsp sugar, for top
- Add cream, milk, vanilla, sugar and custard powder in a bowl and whisk very well till no lumps remain.
- Strain this mixture into 2 ramekins equally and cover the top with aluminium foil.
- Now, to make the water bath, add water in a large cooker upto 2 inches and set it over medium heat.
- Carefully place a stand at the bottom and place the ramekins on it. This is to ensure that the water or the vessel doesn’t touch the ramekins.
- Close the cooker lid and let the crème brulee steam for 30-40 mins.
- Once set, cool them at room temperature and later refrigerate for 2-3 hours.
- Later, sprinkle 1 tbsp each on the set custard and brulee it using a kitchen blowtorch. Alternatively, you can heat the bottom of a metal spoon using the gas stove and brulee it.