Creme Brulee – two ways
It’s a well known fact. Hubby’s favorite dessert is Creme Brulee. Any time we go to a restaurant that has it, he orders it. And he’s not much of a dessert guy (if you can believe that). Since I’ve never made creme brulee, and I have a creme brulee kit, AND it’s hubby’s favorite, I had to put it on my list of things to do before my next birthday. I was especially encouraged when I saw all the TWD-ers make creme brulee a couple months ago.
Since all we had in the house was cream and not milk, I needed a recipe that used all cream. Luckily the recipe that came in my kit only used cream. It is not a very fussy recipe at all and makes the perfect amount for the 4 ramekins that came in the kit.
Of course, creme brulee is NOT lactose intolerant friendly. So I decided to use some evaporated goat’s milk in half of the batch. I randomly came across this evaporated goat’s milk at Target one afternoon. I grabbed 3 cans. It says on the can that can be substituted 1:1 for heavy cream. (In case you didn’t know, most people who are lactose intolerant, like me, can digest goat milk and sheep milk but not cow milk. Luckily all that stuff is easy to find here in Boston.)
So I made a half batch of the creme brulee for each of us. So we each got 2 ramekins. I didn’t go crazy with flavors, although I did steep a 1/2 vanilla bean in my batch. This helped me to identify which ones were safe for me to eat because of the specks (and I LOVE vanilla).
Hubby was very excited to learn I had made creme brulee for him. We went to torch up the sugar and realized that the creme brulee torch did not come with butane. DANGIT! So we tried the broiler method and it worked okay but not great – hence the burnt sugar shown in the picture…
Creme Brulee – from butane torch manufacturer – makes 4x 4oz ramekins
1 cup heavy cream – I used evaporated goat milk for my batch
2 Tbsp plus additional 1/3 cup sugar
2 extra large or jumbo egg yolks – ok, I read the recipe wrong and used whole eggs instead of just the yolks
1/2 tsp vanilla extract – for my half, I steeped a vanilla bean in the milk
Preheat oven to 300. Prepare some boiling water.
In a saucepan over medium heat, combine cream and 2 Tbs sugar; cook, stirring occasionally until small bubbles appear around the edges of pan, 5-6 minutes. Set aside.
In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among 4 ramekins.
Arrange ramekins in a baking pan and place on the middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with foil (I didn’t do this_. Bake until custard is just set, about 25 minutes. Chill 2-3 hours.
Sprinkle with remaining sugar evenly over top of cooled custards. With the kitchen torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubble. Serve immediately or refrigerate for later use.
And the best part of this adventure is that I get to check another thing off my list. Go ME!
1 Order Denver trip plane tix by 12/31
2 Order Europe trip plane tix
3 Start kitchen remodel
4 Make creme brulee
5 Work out 3x/wk for 6 wks (one / two / three / four / five / six)
6 Eat no french fries for a month (and I LOVE french fries)
7 Read my D40 manual, and start applying what I’m learning from it – started
8 Finish the major craft project I started 2 years ago
9 Go to a dr about my wrist
10 Send baked goods to family/friends (one / two / three) – started
11 Read 1 book/month (Jan / Feb / Mar / Apr / May / June) – started
12 Learn to ski
13 Plan/Host a girls night (in or out)
13.5 Send at least 5 birthday cards (one / two / three / four / five) – started
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks amazing, Jen. I think both my husband and I are slowly becoming more lactose intolerant as we get older. Goat milk ice cream may be something we’ll try soon. Can’t wait to see what other non-dairy ice creams you come up with!
beantownbaker — June 19th, 2013 @ 10:23 am
Thanks! Like I said, coconut milk has been my go-to so far, but it’s definitely fun to try new milk varieties.
Looks incredible, I need to find a local goat milk supplier…
beantownbaker — June 19th, 2013 @ 10:24 am
Yea, I definitely want to find someone local to get my goat milk from. For now, I’m just happy that I can find it at all. Even back in Boston, it wasn’t on the shelf at my grocery store.
This looks amazing and I love that you used goat milk..so interesting!
i had to give up gluten a few months ago and just realized a few weeks ago that i also must give up dairy. i am not sure if it is lactose or casein that i am intolerant of, but i love that you are doing stuff that i may be able to eat someday! (also, we bathe Olive is goat’s milk. it’s great for her eczema!).
beantownbaker — June 20th, 2013 @ 6:58 am
Going dairy free isn’t too bad honestly.
Oh wow, bathing in goats milk sounds so luxurious!
Oh wow, this looks so perfect! I’d love to try this soon 🙂
Sounds delicious, I’ve not thought about using goats milk in ice cream before but would love to try it!
beantownbaker — June 24th, 2013 @ 8:24 pm
You should definitely try it!
Thank you so much for posting this!! I gave up cow dairy in the winter (makes me break out) and have been glaring at my ice cream maker, because sorbets are just not the same and coconut ice cream is good, but so coconutty! I’ve been wondering if I could make ice cream with goat’s milk and now I know I can! The canister just went into the freezer 🙂
beantownbaker — June 24th, 2013 @ 8:23 pm
Nice – glad I could help. I don’t find coconut milk very coconuty… I assume you drink goat’s milk so you’re familiar with the flavor? It definitely has a distinct taste.
Goat milk?? I bet it goes fantastic with chocolate. I love this combination, I can’t wait to try it, yum!!
In the ingredients, you say condensed goat milk, but the directions say heavy cream. Which did you mean? Really excited to try out this recipe!
beantownbaker — July 22nd, 2013 @ 1:14 pm
Sorry about that. I used condensed goat milk, not heavy cream. I’m updating the recipe now.
Hello,
I want to place an order from you to our store in The Netherlands.I want to know if you can ship here and accept credit card as a form of payment.
Reply back asap
Thanks
beantownbaker — September 4th, 2013 @ 9:27 am
I don’t sell anything.
My wife and I raise a couple of dairy breed goats for home milk use. I don’t find that the milk tastes goaty, it’s actually richer and better tasting than cows milk in my opinion. Although before we discovered that we should pasteurize the milk asap after filtering, we did notice a musky kind of taste…… but with pasteurization started within a minute or two after milking, our milk is just as good or better than the flavor of cows milk. I just ordered an icecream maker. We will definitely use this recipe. Thanks for posting it.
beantownbaker — September 25th, 2013 @ 4:15 pm
Fresh goat milk is not something I have tried. I would love to get my hands on some though!
I’m looking forward to trying this! We got hooked on Laloo’s goat milk ice cream several years ago, but it’s been increasingly difficult to find, and very expensive ($7.79 a pint as of 2 days ago). It would be great if I could find a homemade alternative.
beantownbaker — January 2nd, 2014 @ 1:36 pm
I agree – Laloo’s is good, but quite expensive. Let me know what you think of this recipe if you try it out.
GOOD NEWS!! Laloos is filling the pipeline and more flavors are coming soon to you your local Whole Foods store.
I have dairy goats so will toss in my 2 cents worth 😉 Not all goat milk is the same!!! If you like the goaty taste, go ahead and buy your milk at the store. Personally I find the goaty taste vile and disgusting! So for those who want to try goat milk but don’t like that nasty goaty taste, you want raw milk, and the breeds vary in taste a lot. Nigerian Dwarf goats have the highest butterfat and do not have the goaty taste. Their milk is really good! Nubians are second best. It would be worth your while to find a local source of nice raw milk from either of those breeds. Healthier too, as raw milk has all the nutrients nature intended.
With rare exceptions – goat’s milk should not taste goaty. I can’t comment about grocery store milk, but would urge you and your readers to look for direct-from-the-farm sources. There are a few goats with funny tasting milk – and those work great for making blue cheese! If a goat is healthy, has a good diet with the right balance of vitamins and minerals (very important!), and the milk is handled in a clean manner with quick cooling, it should have a rather sweet taste. I have Nubians and like Cindy above, appreciate the high butterfat. If you’re looking for a milk source – try realmilk.com. There’s also tips there for buying safe milk.