Lactose‑Free Crème Brûlée

Ingredients

• 100 ml MinusL milk (e.g., 3.8%)
• 250 g MinusL H whipping cream (well chilled)
• 1 vanilla bean (pulp)
• 3 eggs
• 3 egg yolks
• 75 g sugar
• 1 tsp lemon zest
• 3 tbsp brown sugar

Instructions

1. 1.

   Preheat the oven to 140°C (275°F) with both top and bottom heat.

2. 2.

   Bring the milk, cream, scraped vanilla pulp, and vanilla bean to a boil in a saucepan. Beat the eggs and egg yolks with the sugar until creamy but not frothy. Add the lemon zest and gradually stir in the hot vanilla milk. Strain the custard through a sieve into four oven‑proof ramekins. Place the ramekins in a baking dish or roasting pan and pour enough hot water over them so that the ramekins stand about two‑thirds submerged. Let the custard set for 60–70 minutes until it has a pudding‑like consistency. Remove, cool slightly, then refrigerate to chill.

3. 3.

   Before serving sprinkle the top with brown sugar and briefly place under a hot grill or use a blowtorch until the surface caramelizes.