Cream-Based Crème Brûlée
Cream and egg yolks provide fat and complete protein, while the spices give the custard a distinct flavor. A water bath and long chilling create a firm, smooth texture.
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Inventory: Mixer, Oven
909
Servings: 2 (1 serving ≈ 192 gram)
Digestion time: 3 hour
Complete protein: ✔
Separate the yolks from egg (100 g) and mix them with erythritol (30 g) without whipping. Warm cream (250 g) to about 40°C, add ginger (1 g), cinnamon (1 g), and vanilla (1 g), then combine with the yolks.
Pour into ramekins. Set them in a deep pan with hot water halfway up the sides and bake at 170°C for about 30 minutes. Cool and chill the crème brûlée overnight.
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