Poor Man's Creme Brulee

Rick Casteel

By
@rdcasteel

One of my all time favorite desserts, and now without heavy cream


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Rating:

Serves:

8

Prep:

5 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

4 c
milk, whole
6
egg yolks
6 Tbsp
cane sugar
2 stick
cinnamon
4 Tbsp
corn (mesa) flour
1 slice
lemon peel about 1 inch wide
3 Tbsp
pure cane sugar to carmelize
1 tsp
ground cinnamon
1 tsp
vanilla extract

Directions Step-By-Step

1
Pour 4 cups of whole milk into sauce pan on cooktop and begin stirring with a large spoon or whisk. Separate your 6 egg yolks and add to the milk while still stirring. Place into your mixture the 2 cinnamon sticks and an approximately 1 inch long piece of fresh lemon peel.

Gradually, add your 3 tablespoons of corn flour until well combined. Now, put the sauce pan onto the stove over medium-low heat.Slowly add 6 Tablespoons of sugar while stirring. Add 1 Teaspoon Vanilla Extract. Let the mixture thicken, stirring constantly, for about 10 to 12 minutes, until it has a very creamy, custardy consistency.
2
Remove from the heat, discard the lemon peel and cinnamon sticks, and pour into a serving dish. Use a spatula to transfer all of the mixture. Let cool slightly. You can refrigerate until ready to serve, but bring to room temperature before caramelizing the top
3
Before serving, sprinkle some sugar evenly on top (about 2-3 tsp.) and burn the sugar with a kitchen torch (or under your oven broiler) until you get a thin, caramelized crust.
4
Finish with a gentle dusting of ground cinnamon.

About this Recipe

Course/Dish: Puddings, Other Desserts
Main Ingredient: Dairy
Regional Style: French