Lily's Alternative Creme Brulee
1 grated Vanilla Bean
6 Ounces granulated sugar. Use splenda.
7 egg yolks
1 whole egg
3.5 cups of non dairy creamer/coffee mate
3/4 teaspoons of salt substitute or kosher salt
1/2 teaspoon of vanilla extract
Various spices such as cardamom or ginger
In a large bowl, whisk together egg yolks and 1/2 of the sugar until the mixture is thick and pale yellow
Add cream and vanilla extract and continue to whisk until blended.
Preheat the oven to 300 degrees.
Place the cream mixture into a medium saucepan set over medium-high heat and bring to a boil.
Remove from the heat.
Add the rest of the sugar.
Strain into bowl, skimming off any foam or bubbles.
Add spices and then whisk.
Divide mixture into your ramekins
Place ramekins in a water bath and cover with a layer of foil
Bake about 30-40 minutes until the mixture is set around the edge, but jello like in center.
Remove from oven and leave in the water bath until cooled.
Remove ramekins from water bath and chill for at least 2 hours or up to two days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to carmelizing the sugar on top
Sprinkle 2 teaspoons of sugar over each custard using a small torch or broiler to melt the sugar on top