Everytime I see chefs on television torching sugar on their creme brulee, I tell myself, “I want one of those!”. Kitchen torch that is.
I’ve seen them around but they don’t look very well built and I’m not too sure about holding something in my hand that spits out blue flame without so much of a warranty card. Not to mention, they’re priced quite expensively here too.
So I delayed buying one for a while until last weekend, I spotted THE torch. It’s the right colour, it’s of a decent brand, it’s on sale and it’s got 3 year warranty. I bought it on the spot.
# – My new kitchen torch :D
So kitchen torch search done. It was time to look for a creme brulee recipe. Every single one that I had come across required between 8 – 16 eggs and about a kilo and a half of double cream in weight (lets not begin on the sugars….).
I admit, it’s very tempting. I can almost taste how freaking delicious my creme brulee could be, but even then….EVEN THEN, my logic was telling me that I could be suffering from severe mental issues by knowingly consume 16 eggs, 1.5 kilos of double cream and lots, and lots, and lots of sugar.
And so, I google low fat creme brulee, and I got…..this. It is egg-less AND cream-less. It should not be called a creme brulee. But hey, I could torch sugars with recipe and so, inspired by the recipe, I made something similar albeit with minor changes.
- 2 mangoes, peeled and cubed
- 2 apples, peeled and cubed
- 500 grams of plain yogurt
- 4 tablespoons of pure honey
- 2 teaspoons of vanilla essence
- 6 tablespoons of brown sugar
# – First, divide the cubed mangoes into 6 ramekins.
# – Followed by the cubed apples. Set aside.
# – Now pour 2 teaspoons of vanilla essence into the yogurt.
# – Then, the 4 tablespoons of honey. Taste, if it’s still too tart you can add more honey. In fact, you can totally omit this step if you don’t have a sweet tooth.
# – With a spoon, mix until everything’s combined.
# – Spoon the yogurt mixture into all the ramekins.
# – Submerging the fruits in the yogurt like this. You can tap the ramekins gently to get rid of air pockets in the mixture.
# – Sprinkle a tablespoon each of brown sugar onto the surface of the yogurt in each ramekin.
# – Then, with your kitchen torch…torch the sugar till they melt. Ahhhhh blue flame :)
# – The melted sugar will cool down to form a thin layer of crispy caramel.
# – “This is not a mango and apple creme brulee”, DONE!
This dessert is certainly more healthy than a creme brulee made with 16 eggs but I think it’s on par where satisfaction is concerned. It is creamy but refreshing, sweet but not in a sickly sort of way. And best of all, I got to torch sugars :D