Creme Brûlée

One of my all-time favorite desserts is crème brûlée. Ever since I was a little girl, I’ve always loved the creamy, silky smooth texture! I’m not sure why I was so intimidated to make crème brûlée years ago, but I sure am glad that I overcame that fear. It is honestly one of the easiest desserts to throw together! I also love that this recipe uses a lot of farm fresh ingredients; making this dessert jam packed with nutrients! The only complaint I have with this recipe is that it only makes 6 ramekins of creme brûlée. Everyone always races over to grab one and they disappear too quickly! Our family and friends can’t get enough of this recipe. I’m excited for you to enjoy it now, too!

Ingredients

Method

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Step 1

Preheat oven to 325 °F.

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For

6

M

I

12

Egg Yolks

2/3

cup

Maple Syrup

4

cup

Raw Cream, *can be subbed for any milk

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Notes

Additional Allergens/Modifications: Dairy: sub cream for coconut cream. Eggs: try subbing eggs for 1/3 cup arrowroot powder + 1 cup milk of choice

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