Crème brûlée con due cucchiaini

Crème brûlée non dairy and gluten free

Crème Brûlée non dairy and gluten free

Crème brûlée caramellando

Crème Brûlée non dairy and gluten free

Stampa o scarica questa ricetta!

Print Friendly, PDF & Email

Crème Brûlée or burnt cream, originated in 1691, it is a dessert made from baked English cream, topped with a crunchy sheet of caramelised sugar.

Today I would like to suggest it in a non dairy and gluten free light version.

Greetings and Buon appetito.

Pasticci Fatati

Preparation time:

15 Minutes

Rest time:

30 Minutes

Pasticci Fatati

Cooking time:

40 Minutes

Pasticci Fatati



Pasticci Fatati

Cooking method:


Pasticci Fatati



Ingredients for the Crème Brûlée

  • 250 ml rice milk;
  • 75 g egg yolks;
  • Lemon zest as required to taste.
  • 45 g Sugar;
  • a pinch of vanilla powder.

Ingredients for the caramelised topping

  • 30 g brown sugar.

Strumenti necessari

  • Ramekins (4);
  • Pastry Torch.
  • Bowl;
  • Pot;
  • Whisk;
  • Roasting tin.
fasi per preparare la Crème brûlée

Prepare the Crème Brûlée

Warm the rice milk on a low/ medium flame, being careful not to bring it to boil.

Remove from the fheat and add the grated lemon zest.

In another bowl, mix the egg yolks with sugar and vanilla using a whisk, add the hot rice milk and mix until the sugar is completely dissolved.

Pour the mixture into the ramekins, the ideal ones are high 1.5 or 2 cm.

Cook the crème anglaise in a static oven in a bain-marie at 130 ° C for 40 – 50 minutes, arrange the ramekins in a roasting tin containing boiling water, that has the same level as the custard in the ramekins.

Check cooking: the crème anglaise is cooked if it wobbles slightly when you move the cocotte.

Allow the cream to cool, cover the cream with a uniform layer of sugar (about 1/4), turn on the bowl torch, caramelize and melt the sugar from the centre.

Proceed in the same manner for all the ramekins.

You will have to get a crust of about 1 mm thickness.

Serve while the caramel is still warm. 

Crème brûlée con due cucchiaini


You can prepare Crème brûlée the day before and store it in the fridge at + 4 ° C, and caramelise it when you want to eat it.

Ti è piaciuta questa ricetta?

Se l’articolo vi è piaciuto seguitemi anche sulla mia pagina fan page di Facebook! e sulla mia pagina Instagram, oppure iscrivetevi alla Newsletter così sarete sempre aggiornati sulle mie nuove creazioni.

0 commenti

Lascia un Commento

Vuoi partecipare alla discussione?
Fornisci il tuo contributo!

Lascia un commento

Il tuo indirizzo email non sarà pubblicato. I campi obbligatori sono contrassegnati *