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
- 4 to 6 soufflé tubs or coffee cups
- Crème brûlée burner
- Mixer or food processor with whisk
- 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.
- 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.
- 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.
- 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.
- Divide the crème brûlée between the tubs or coffee cups and refrigerate for 1-2 hours.
- Before serving, sprinkle the crème brûlée with the remaining sugar. Caramelise the sugar with a blowtorch or place briefly under the hot grill.