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Catalan cream and crème brûlée

Sunday 19 th January 2014

This is a cream without burned sugar on it, because it’s made without sugar.
I had already published a recipe for flan that could be used to make crème brûlée, but this one is easier and faster to make. I hope you will like it!

gluten-free, dairy-free, nut-free, Full GAPS diet





 

Ingredients (for 1 cream):


5 eggs
110 ml. water
40 ml. liquid honey
a little bit of lemon juice
a pinch of cinnamon or vanilla

Instructions:

Dilute honey with water and lemon juice.

Separate egg whites and yolks.

Pour yolks into a saucepan.

Add vanilla and cinnamon.

Mix altogether and heat at low temperature. Stir without stop. When it begins to boil it’s going to thicken. Stir during about 5 minutes, until you get the desired thickness. You will recognise that it’s done when the cream keeps in their place when it’s separated with a spoon.




Pour into a container for cream. Keep in the fridge.






 

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