Sprouted Fig (The Smoothie Lover)
June 19, 2013
Please escuse the terrible pictures on this post. I’m currently shooting with a camera you can’t control yourself.

A long long time ago it wad my mothers birthday (ok, technically it’s only one and a half week ago, but). So I made dinner that night. Things I know my mother likes (unfortunately my bother doesn’t). Luckily she was very happy with the dinner.

For my birthday I got an amazing cookbook by my food idol Claus Meyer – the book Almanak. It’s great. I know I’ve mentioned it before – I just don’t remember when. So I made some food using recipes from that book, and I also used it for inspiration – recipes coming up soon :)

Dinner is served

This recipe however isn’t from that book at all. It’s totally my own. Well almost, I got some inspiration from a lot of places, but I ended up making my own recipe.

Mo mother and I – oh, and my brother – really love creme brûlée. When I was younger we used to go on summer vacation in France a lot. This is where I first time had creme brûlée. And guess what? We’re going back this summer. I can’t wait! I’m definitely going to eat a lot of creme brûlées. Well, maybe not considering what’s usually in them.

Yep – creme brûlées are usually made out of noting but cream, sugar and egg yolks. And I don’t get it. Cause those creme brûlées I made for my mothers birthday was half milk. And you couldn’t taste it at all. They turn out just as creamy as every other creme brûlée. And I even replaced two of the yolks with one whole egg. And still no change in flavor or texture – at all.

Just as perfect as always.

In 9th grade in Denmark every child has to go to a kind of company for a week. Try working for real. You decide yourself where you want to go. So I went as a chef on a restaurant. Fortunately one of the restaurant I applied for would like to have me working with them – Le Sommelier in the center of Copenhagen. Wonderful restaurant, delicious french food and amazingly kind employees and chefs. It was the week of my life! No joke. Now I’m sure I have to work with food in some way. Have to.

I learned a lot of useful stuff. One of them was how to make sure you have sugar spread evenly out on a creme brûlée. A thing you have to know ;)
So here’s the trick:

Add one tsp of caster sugar and tilt the ramekin from side to side.
Not too much sugar – not too little.

Enough talking – here’s the recipe:

Creme brûlée – lightened up

8 small ramekins
  • 1 cup (2,5 dl) heavy cream
  • 1 cup (2,5 dl) low fat milk
  • 1 vanilla pod – beans scrabed (or 1 tsp vanilla extract)
  • 1/2 cup (1,2 dl) sugar
  • 4 egg yolks
  • 1 whole egg
  • 8 tsp. caster sugar for topping
Preheat oven to 160°C / 325° F. 
In a saucepan mix the cream, milk and vanilla (beans and pod). Heat up gently just until it steams – son’t bring it to the boil. Leave to cool a little. 
In the meantime using whish together the egg yolks and sugar until light and fluffy and (almost) all the sugar has dissolved. Add in the whole egg and mix very well.
Mix in the cream/milk mixture (remove the vanilla pod first). Mix very well and pour into ramekins. Place ramekins in a baking dish. Pour boiling water into the dish till it covers half of the ramekins. 
Bake for approximately 30 minutes. Let cool down completely in the fridge (warm cremes aren’t funny).
Just before serving sprinkle each ramekin with 1 tsp. caster sugar (ordinary sugar will work). Burn with a torch (you can place them under the broiler, but I’ve never tried that – a torch is probably best).
Serve and enjoy!
YUM! I love the warm crispy crust and cold cold cold cream.

5 responses to “{Creme Brûlée}, lightened up”

  1. I love lightened up version of desserst and these look just as delish as their unhealthy counter-parts. I can’t wait to try them :–)

  2. Carole says:

    Lovely work, Josefine! Would you be happy to link it in to the current Food on Friday which is all about French Food? This is the link . I do hope to see you there. There are already a lot of links for you to check out. Cheers

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