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Opt for a classic crème brûlée or try the fancier almond crackle version
Go for the classic crème brûlée topped with crispy caramelized sugar topping the creamy custard underneath. Or try Olson’s equally appealing twist on tradition, flavoured with maple syrup and decked with crunchy almond crackle.
A good crème brûlée is a beautifully simple thing, and the ingredient ratio in this recipe blends richness (without it being too heavy) and a nice set (without it being too eggy). In two words: just right. And it’s gluten-free.
Ingredients
Instructions
Makes 6 individual crème brûlées.
The subtle sweetness of maple really adds a nice touch to this crème brûlée, which is also gluten-free. This is a lighter version of the original crème brûlée, using half-and-half cream and milk instead of whipping cream, but it still has a satisfyingly creamy end result. The step of burning the tops of the desserts is skipped, since a maple-coated almond crackle adds that signature crunchy top layer.
Makes 4 individual crème brûlées.
Makes about ½ cup (125 ml). Enough to garnish 1 cake or tart, or 6 individual desserts.
Excerpted from Back to Baking: 200 Timeless Recipes to Bake, Share, and Enjoy by Anna Olson. © 2011 Whitecap Books Ltd. Reprinted with permission. All rights reserved.