Prep

Crème Brulee Recipe

Gluten-Free Goodies

Number Ten’s Crème Brûlée

Photography by Hacker Medias

 

Creme Brulee

 

Chattanooga offers no shortage of confections to indulge in, and for those who require or prefer gluten-free alternatives, the options are equally as enticing. Whether inherently flourless or thoughtfully adapted to be gluten-free, these creations prove that dietary restrictions don’t have to compromise quality.

 

Chef Manny Oglesby

Chef Manny Oglesby

 

Creme Brulee

Number Ten’s Crème Brûlée

Chef Manny Oglesby
Print Recipe Pin Recipe
Course Dessert
Cuisine French
Servings 4 Creme Brulee

Equipment

  • Culinary Torch

Ingredients
  

  • 1 cup heavy cream
  • 6 egg yolks
  • ¼ cup sugar + 2 Tbsp.
  • 1 tsp. vanilla paste or extract
  • 1 tsp. salt

Instructions
 

  • Slowly heat cream in a small pot until temperature reaches 180°. Steam should just start to form – do not let it boil.
  • While the cream heats, gently whisk egg yolks, 1/4 cup sugar, vanilla, and salt in bowl until all ingredients are smoothly incorporated.
  • Slowly pour in warm cream while whisking steadily.
  • Pour into oven-safe ceramic or similar shallow bowl.
  • Place small amount of boiling water in baking pan. Place custard bowls in baking pan to create a water bath, ensuring water isn’t deep enough to flow over and into the custard.
  • Bake for 1 hour at 300°, rotating every 15 minutes. The centers should be nearly set when removed, with a slight jiggle when you move the pan.
  • Place immediately in refrigerator and cool for at least 2 hours.
  • Once chilled, spoon 2 tablespoons of sugar on top. Gently swirl or shake sugar to spread evenly over the custard.
  • Torch the top slowly using circler motions – do not stop too long in one place, and ensure that the sugar is all melted, but not overly burned.
  • Let cool for several minutes until the sugar cap hardens.
Keyword dessert, egg yolks, gluten-free
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