Christmassy Crème Brûlée
This is a perfect dessert to your holiday table. The classic Crème Brûlée tastes even better with pumpkin spice and orange zest. These spices give it a great flavor. It tastes like Christmas! If you want to impress your family and friends, bake this Christmassy Crème Brûlée for dessert on Christmas.
It´s not so difficult to make this dessert, it just takes some time. But it is definitely worth the effort and time, this dessert is so delicious. The crispy sugar topping and the creamy “custard” taste amazing together.
This dessert is naturally gluten-free, so it´s perfect for coeliacs. I also used lactose-free products, so it´s also low in FODMAPs. It´s great to have a dessert to enjoy during holidays that doesn´t make you feel awful.
You can add more spices if you like. If you don´t have pumpkin spice put 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves. How many Crème Brûlées you´ll have depends on the size of the ramekins you are using. If using big ones, you´ll have about three Crème Brûlées and if using small ones, you´ll have about six.
This Christmassy Crème Brûlée is the dessert you have been looking for. It is sweet and really tasty, so everyone will love it.
Christmassy Crème Brûlée
Ingredients
- 3,3 dl lactose-free whipping cream or dairy-free sub 1 3/8 cup
- 1 dl lactose-free milk or dairy-free sub 3/7 cup
- 4 egg yolks
- 1/2 dl sugar 1/5 cup
- 1/2 vanilla bean, split and scraped
- 2 teaspoons pumpkin spice
- 1/2 teaspoon orange zest wash the orange well
- 2 quarts hot water
- 4/5 dl superfine sugar about 1/3 cup
Instructions
- Preheat the oven to 370 degrees (190 in Celsius).
- Put the whipping cream, milk, vanilla bean and its pulp into a pot set over medium heat. Bring to boil.
- Remove from the heat. Let cool for about 15 minutes. Take the vanilla bean out of the mixture.
- In a bowl mix together the egg yolks, sugar, orange zest and pumpkin spice until smooth.
- Add the sugar-egg mixture to the cream a little at a time, stirring continually.
- Pour the mixture into Crème Brûlée ramekins. If using small ramekins, you´ll have about six Crème Brûlées and if using bigger ramekins, you will have about three.
- Place the ramekins into a baking pan. Put the pan into the oven and pour hot water to the pan that much it comes about halfway up the sides of the ramekins.
- Bake for about 20-25 minutes, until they have just set but still trembling in the center.
- When the ramekins have cooled, put them to the refrigerator for about 3 hours before serving.
- Divide the superfine sugar equally and spread it evenly on top of the dishes. Use a torch and melt the sugar and form a crispy top. Let the creme brulees sit for about five minutes before serving. Enjoy!