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Author Notes: A lighter crème brulee with a crisp instead of a sugar topping You can also add fresh fruit if you want to —Dedra Reitz
Makes 4 servings
- 16 ounces light cream
- 1/2 cup sugar
- 2 egg yolks
- 1 1/2 tablespoons corn starch
- 1 teaspoon vanilla
- 1/4 cup softened butter
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 teaspoon lemon peel
- In a medium sauce pan on medium heat put the cream, sugar and egg yolks in the pan heat slowly stirring constantly with a whisk until it comes to a light boil. Whisk together the milk and corn starch and add to the pan stir for a minute and turn off heat, add the vanilla. Divide the mixture into 4 ramekins and bake in a 275 degree oven in a water bath for an hour. Chill overnight
- When ready to eat preheat the oven to a low broil. Mix together the butter, sugar, flour, and lemon peel. Divide the mixture over the 4 crème brulee and bake in the oven for about 8 minutes.