Low FODMAP Crème Brûlée
Rich and elegant low FODMAP Crème Brûlée recipe, inspired by the spanish version Crema Catalana. A custard-based creamy dessert with a caramelized crust.
Servings: 4 people
Ingredients
- 4 tbsp | 48g sugar
- 4 egg yolks
- 17 oz | 500 ml lactose free milk
- 2 tbsp | 24g cornstarch
- 1 lemon peal (approx. 1inch | 3 cm long)
- 1 cinnamon stick (optional)
- 4-8 tbsp sugar to caramelize on top
Instructions
- In a bowl, beat milk with cornstarch, until well dissolved and set aside.
- In another bowl, beat the egg yolks with the sugar, until the mixture turns pale yellow. Slowly beat in the dissolved cornstarch and milk. Add the lemon peal and cinnamon stick (optional).
- Place the mixture in a saucepan on low heat and stir constantly and steadily until the cream begin to thicken, about 10-15 minutes.
- Turn off the heat, remove lemon peal and cinnamon stick (optional) and pour the cream into four 6-ounce | 9cm individual ramekins. Allow the custard to cool completely.
- Cover the ramekins in plastic wrap and chill in the refrigerator for minimum two hours (preferably 4 hour, idealy overnight).
- Spread 1-2 tbsps of sugar per ramekin and caramelize top with on of the methods explained above: a small kitchen blowtorch, a hot iron or in the oven's broiler.
- Serve within two hours.