Eritrean style Cream Brulee with out a torch ክሬም ብሩሌ Eritrean, Ethiopian FOOD BY Yabi Habesha

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract provides flavor at a lower cost

Preheat the oven to 325°F (160°C).

In a saucepan, heat heavy cream over medium heat until just simmering.

Scrape the seeds from the vanilla bean into the cream and add the pod.

Remove from heat and let steep for 15 minutes.

In a bowl, whisk together egg yolks, sugar, salt, cardamom, cinnamon, and nutmeg until smooth.

Gradually whisk the warm cream mixture into the egg mixture until combined.

Strain the mixture through a fine sieve into a pouring jug to remove the vanilla pod and any solids.

Place ramekins in a baking dish and fill each with the custard mixture.

Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Bake for 30-35 minutes, or until the edges are set but the centers are slightly jiggly.

Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.

Sprinkle a thin layer of brown sugar on top of each custard.

Using a kitchen torch, caramelize the sugar until golden and crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens