A delightful twist on a classic dessert, with a creamy, almond milk custard base and topped with a crunchy, caramelized sugar crust.
Personally, I’m a big almond milk fan. It’s neutral flavor and milky consistency makes it suitable not just for drinking, but for recipes from savory, to sweet and obviously in smoothies.
Of course, almonds are super nutritious as well, packed with biotin, vitamin e, magnesium and healthy fats. But in almond milk, you get very little nut, which is cool, because almond milk is designed to be a milk substitute, which is mostly water too.
But if you’ve ever made homemade almond milk or tried the fancy schmancy almond milk they sell at juice bars, then you know more almonds = more delicious. It’s thick and creamy and satiating – the perfect little grab and go snack! However, it also means way more expensive and way more time consuming. While I love to whip up homemade nut milk on occasion, we use it on a daily basis and I’d like to accomplish more things in my day than standing over a bowl with cheesecloth straining almonds.
So when making this dish, and if you aren’t making your almond milk at home – make sure to buy a brand that has MORE almonds rather than fewer. That means more protein, more fiber, more filling fats and more tasty almond nutrition in each bite. Each serving is a good source of biotin, vitamin E, magnesium and riboflavin.
Prepare the Custard Mixture:
In a medium bowl, whisk together the egg yolks and honey until well combined.
Heat the Almond Milk:
2. In a small saucepan, heat the almond milk on medium heat until it is just below boiling.
Combine the Mixtures:
3. Slowly pour the egg yolk mixture into the saucepan with the almond milk, whisking constantly to prevent the eggs from scrambling.
Cook the Mixture:
4. Continue to cook the mixture just below boiling, stirring constantly and scraping the bottom of the pan to prevent sticking. Do not let it boil or the mixture will curdle. This process will take about 5-7 minutes, and the mixture will thicken slightly.
Pour into Ramekins:
5. Once thickened, turn off the heat and carefully pour the mixture between four ramekins.
Chill the Custard:
6. Cover the ramekins with cling film or aluminum foil and place them in the refrigerator. Chill overnight or for at least a couple of hours until the custard is set.
Prepare the Sugar Crust:
7. When ready to eat, sprinkle each ramekin with 1½ teaspoons of raw sugar.
Melt the Sugar:
8. Using a kitchen torch, carefully melt and burn the sugar until it forms a crisp crust. Make sure to move the torch constantly to avoid burning the sugar in one spot.
Chill Again:
9. Allow the crème brûlées to cool and then chill them in the refrigerator for another hour before serving. This will help the sugar crust to harden.
A delightful twist on a classic dessert – Almond Milk Crème Brûlée. It’s a creamy, custard base topped with a crunchy, caramelized sugar crust. A lighter take on the traditional recipe.
In a medium bowl, whisk together the egg yolks and honey until well combined.
Heat the Almond Milk:
2. In a small saucepan, heat the almond milk on medium heat until it is just below boiling.
Combine the Mixtures:
3. Slowly pour the egg yolk mixture into the saucepan with the almond milk, whisking constantly to prevent the eggs from scrambling.
Cook the Mixture:
4. Continue to cook the mixture just below boiling, stirring constantly and scraping the bottom of the pan to prevent sticking. Do not let it boil or the mixture will curdle. This process will take about 5-7 minutes, and the mixture will thicken slightly.
Pour into Ramekins:
5. Once thickened, turn off the heat and carefully pour the mixture between four ramekins.
Chill the Custard:
6. Cover the ramekins with cling film or aluminum foil and place them in the refrigerator. Chill overnight or for at least a couple of hours until the custard is set.
Prepare the Sugar Crust:
7. When ready to eat, sprinkle each ramekin with 1½ teaspoons of raw sugar.
Melt the Sugar:
8. Using a kitchen torch, carefully melt and burn the sugar until it forms a crisp crust. Make sure to move the torch constantly to avoid burning the sugar in one spot.
Chill Again:
9. Allow the crème brûlées to cool and then chill them in the refrigerator for another hour before serving. This will help the sugar crust to harden.
Prep Time:10 mins
Chilling Time:10 hours
Cook Time:10 mins
Category:Dessert
Method:Chilling
Cuisine:French
Rachael Hartley
Hi there! I'm Rachael Hartley, a dietitian, food blogger, whole food lover and avocado enthusiast. My mission is to help you rediscover the joy of eating. I believe living a healthy, fulfilled life should be fun, simple and most of all, delicious!
This is a key step to making perfect crème brûlée – baking your custards in a water bath. A water bath is a pan of water that the ramekins are placed in to bake. A water bath provides some insulation from direct heat which allows the custards to cook gently, evenly, and prevents cracking.
No milk (except for coconut milk) can replace heavy cream without the addition of a thickener, ideally a fat of some kind. To make a heavy cream substitute with almond milk, we recommend adding soaked nuts or vegan butter, or plain silken tofu to get the right texture.
Heavy cream is the usual ingredient for creme brûlée, but full fat half-and-half is a touch lighter (half milk, half cream) and will also yield a silky creme brulee.
The only way almond milk thick like heavy cream would be to use a thickener. If you don't want to use heat and cornstarch, rice flower or arrowroot you can use xanthan gum (zan than gum).
Plain old table sugar, with its small crystal size, melted evenly and caramelized well, forming a thin, shatteringly crisp layer on top of the custard. In short—perfect. For best results, make sure to apply your sugar in an even layer.
What Makes Almond Breeze Extra Creamy So Creamy? Almonds, of course! Added authentic Blue Diamond almond oil blended with the Almondmilk you already know and love creates the extra creamy texture reminiscent of whole dairy milk.
In many cases, using almond milk instead of cow's milk won't affect taste or texture. However, almond milk is thinner than dairy milk and has less fat, so recipes that need butterfat might have a different texture if you make them with almond milk.
Almond milk can be used 1:1 in place of 2% milk and whole milk when baking. When using it in place of whole milk, confections may bake a little faster, as there is more water in almond milk than dairy milk. This water evaporates causing the baked good to rise and set more quickly.
If the heat is too intense, the egg protein sets up quite rigid and can quickly curdle over the stovetop, or may become too firm after baking in the oven—low and slow is the key. The final texture of crème brûlée is soft-set, similar to the texture of Greek yogurt, not a firm custard like flan.
To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.
Sour cream has a high enough fat content—about 20%—to make it a good substitute for heavy cream in some savory recipes, such as soups or chili. However, while some chefs swear that sour cream is a key ingredient for a killer whipped cream, it generally can't be used on it's own to make whipped cream.
Surely, bringing the almond milk to just under a boil couldn't permanently increase its viscosity, could it? It turns out, that's exactly what happens. By some bizarre chemistry, the particles in the almonds thicken the liquid when exposed to heat.
Natural thickeners, such as homemade almond paste or cornstarch, can add a slightly nutty flavor to your almond milk, which may complement certain recipes.
Creme brûlée is a French dessert that is composed of a rich and creamy custard base that is topped with a layer of hard caramel. The caramel topping adds a slight burnt sugar flavor and crunch to the dessert.
Using too few egg yolks can result in a runny creme brulee [2]. As a general rule, use 3 egg yolks per cup of liquid. If you used half and half instead of cream, you may need to adjust the number of egg yolks accordingly [3].
Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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