3 Egg yolks
2 Eggs
4 ounces Brown sugar
1 Vanilla bean
16 ounces Soymilk creamer
2 ounces Granulated raw sugar
Servings: 4
1. Whisk together the egg yolks and eggs and brown sugar in a bowl until smooth. Scrape the seeds of the vanilla bean into the mixture and add the soymilk creamer.
2. Strain through a chinois and pour into shallow ceramic ramekins.
3. Place the ramekins in a hotel pan and fill with hot water halfway up the sides of the ramekins. Bake at 375°F (163°C) until set, approximately 30 minutes.
4. Let cool in a refrigerator.
5. To serve, sprinkle the crème brulée with the granulated raw sugar and caramelize the sugar with a blowtorch.
Servings: 4
2 Eggs
4 ounces Brown sugar
1 Vanilla bean
16 ounces Soymilk creamer
2 ounces Granulated raw sugar
Servings: 4
1. Whisk together the egg yolks and eggs and brown sugar in a bowl until smooth. Scrape the seeds of the vanilla bean into the mixture and add the soymilk creamer.
2. Strain through a chinois and pour into shallow ceramic ramekins.
3. Place the ramekins in a hotel pan and fill with hot water halfway up the sides of the ramekins. Bake at 375°F (163°C) until set, approximately 30 minutes.
4. Let cool in a refrigerator.
5. To serve, sprinkle the crème brulée with the granulated raw sugar and caramelize the sugar with a blowtorch.
Servings: 4
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