lactose and fructose-free crème brûlée

solution for food intolerance

Preparation time: 30 minutes + 2 hours cooling time + preparation 1 day in advance

For 4-6 people, you will need:

  • 3-6 drops of lactase drops
  • 200 ml whipping cream
  • 100 ml cooking cream
  • 3 egg yolks
  • 45 grams of sugar from dried glucose syrup (or regular sugar if it doesn’t need to be fructose-free)
  • 1/2 vanilla pod, cut open and scrape out the pulp

Extra requirements:

  • 4 to 6 soufflé tubs or coffee cups
  • Crème brûlée burner
  • Mixer or food processor with whisk


  1. First, the whipping cream and cooking cream should be made lactose-free. For this, add 2-4 drops of lactase to the 200 ml whipping cream and 1-2 drops to the 100 ml cooking cream. Stir well and leave covered in the fridge for 24 hours. After this, it is lactose-free/very low.
  2. Beat the egg yolks with 30 grams of the sugar with a mixer or in the food processor with a whisk for 3-4 minutes until white and creamy.
  3. Heat the whipping cream, cooking cream and the vanilla pod with the vanilla pulp in a saucepan. Bring this just short of the boil and simmer gently for 10 minutes.
  4. Pour the cream mixture into the egg yolk mixture while stirring through a sieve. Pour this back into the pan and let it cook gently over medium heat, stirring with a whisk. The crème is ready when you can draw a line in the mixture with a spoon and it doesn’t immediately seal.
  5. Divide the crème brûlée between the tubs or coffee cups and refrigerate for 1-2 hours.
  6. Before serving, sprinkle the crème brûlée with the remaining sugar. Caramelise the sugar with a blowtorch or place briefly under the hot grill.
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