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This is a very once in a while dessert.  Creme Brulee is one of my favorite desserts.  Being Lactose Intolerant rules out Creme Brulee.  Unless….you make SCD Cream.  Making SCD cream is a process – a 28 hour process, plus another 8 hours in the Refrigerator.  But SO worth it!

You can find Karen’s recipe over at Heal Balance Live for the SCD Cream – so yummy, whether in a sweet dessert or a savory dish.  Being able to eat real cream after many years of not being able to  -  is such a treat.

For the Creme Brulee Recipe I used some guidelines from Alton Brown’s recipe with some changes which I will post here.

1 quart heavy Cream – Made into SCD Cream

1 Tblsp. Organic Vanilla

1 cup of Organic Cane Sugar – divided

7 large egg yolks – room temperature

Preheat the oven to 325 degrees.

Place the SCD cream into a medium sized pot and bring to a simmer on medium heat – whisking frequently so the bottom does not stick or burn.  Once simmering, remove from the heat and cover with a lid – slightly cracked.

In a medium bowl, whisk the egg yolks with 1/2 cup of sugar, until well blended and the yolks look light in color.  Add in the Vanilla mixing well.

Slowly add the cream to the eggs a bit at a time, whisking well, until the cream is fully blended with the egg yolks.  Pour into 6 ramekins and place into a large roasting pan.  Carefully pour hot water into the roasting pan until the water comes half way up the ramekins.

Bake for 45-50 minutes, until the top looks set and golden, but the center is still jiggly.  Remove to a wire rack and cool about 40 minutes.

Refrigerate for at least 2 hours – or up to 3 days.

Remove the creme brulee from the fridge 30 minutes prior to browning the top.  With the remaining 1/2 cup of sugar, sprinkle evenly on top of the creme brulee’s. (I actually used less sugar- just over 1/4 of a cup and still got a nice crisp topping)  Using a torch, (carefully) melt the sugar until the top becomes crispy.  Allow to rest 5 minutes before serving.


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