I met the chef who created this recipe about 7 months ago at a food show. His name is Ashley Farnell and he is an accomplished chef , caterer, and cooking instructor. We discussed at great length the pareve crème brulee situation. Basically, every recipe I had tried until then just wasn’t worth making or eating. The dairy versions were so far superior that it was not something I even tried anymore. Along came Chef Ashley. He seems to have mastered the taste and texture and its pareve. Try it and let us know what you think. And thanks Ashley for being a great friend of GKC!
1-½ cups pareve whipping cream
1 teaspoon vanilla extract
½ teaspoon finely grated orange zest
4 large egg yolks
¼ cup sugar
¼ cup brown sugar
Preheat oven to 350 degrees.
Place pareve cream, vanilla extract and orange in a small pot and set over medium heat. Bring to boil, then remove from heat and cover, set aside.
Whisk egg yolks and sugar until mixture is pale and increased in volume. Slowly drizzle cream mixture into egg mixture. Strain through sieve to get rid of zest and any bits.
Pour into crème brulee moulds and place into a large roasting pan (you are making a bain marie pan). Fill the pan, 2/3 full, being careful not to get any water into the crème brulee mixture, with boiling water.
Place into the oven for 30 – 40 minutes, until the custard is set. Remove from the pan and cool to set.
SPRINKLE THE BROWN SUGAR ON TOP AND BROIL OR TORCH the tops of the crème brulee. If using a broiler, they only need about 30 seconds to 1 minutes to brown.
Enjoyed this crème brulee recipe? Try another of our kosher dessert recipes.