Crème brûlée (lactose free)

Ingredients

• 460 g Cream, heavy, lactose free
• 100 ml Milk, lactose free
• 50 g Sugar
• 5 pcs Egg yolks
• 1 pcs Vanilla pod
• 2 tsp Brown sugar

Method

1. Preheat the oven to 160°C.
2. Place four 175ml ramekins in a deep roasting pan.
3. Pour the cream into medium-sized sauce pan then add milk.
4. Split vanilla pod in two, lengthwise and with the tip of the knife, scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, then heat over medium heat and bring almost to a boil. Set aside.
5. Mix the eggs and sugar in a mixing bowl for 1 minute or until pale and fluffy.
6. Pour the hot cream into the beaten egg yolks, stirring with a wire whisk, and scraping out the seeds from the pan.
7. Set a fine sieve over a large bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.
8. Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid and discard; stir well.
9. Pour in enough hot water into the roasting pan to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top.
10. Put them in the oven and lay a baking sheet over the top of the tin, leaving a small gap at one side to allow air to circulate.
11. Bake for 30-35 minutes until the mixture is softly set.
12. Lift the ramekins out of the roasting pan carefully with oven gloves and set them on a wire rack to cool for a couple minutes and then put in the fridge to cool completely.
13. Before serving, wipe around the top edge of the dishes, sprinkle 1½tsp of brown sugar over each ramekin and spread it out with the back of a spoon to completely cover.
14. Spray with a little water using a fine spray and caramelise using torch.
15. If you do not have a torch, set ramekins under broiler for 2-3 minutes.
16. Serve and enjoy.