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.
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.