Having a dairy allergy has always been a pain, especially since it keeps me from eating some of my favorite foods. I find that most dairy-free milks I’m allergic to, they’re too runny, or they significantly alter the taste of the dish. Since discovering Ripple Pea Milk, I absolutely swear by it! I’ve made ice creams (recipes to come!) and most recently made a creme brûlée. The milk is much creamier than most dairy-free milks I’ve tried and works great as a replacement in heavy cream based recipes. I’m no cooking expert by any means but I’m really proud of how this turned out. I haven’t had creme brûlée in years and am so excited to have made this!
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Ingredients
- 2 cups Ripple Vanilla Pea Milk (I recommend the non-refrigerated version for recipes so you don’t have waste: Ripple Dairy-Free Nutritional 8g Protein Beverage, Vanilla Flavor)
- 1 tsp vanilla paste
- 1/8 tsp salt
- 5 egg yolks
- 1/2 cup sugar, more for topping
- mint leaves, for garnish
Step 1
Set oven to 325 degrees Fahrenheit. Combine milk, vanilla paste, and salt in a saucepan. Cook over a low heat until hot. Take the milk off the stove and allow to cool while you continue making the rest of your ingredients.
Step 2
After breaking the egg, separate egg yolk from egg whites by shifting the yolk back and forth between each shell over a bowl. Once separated, put the yolks in a separate bowl. Beat the yolks and sugar together until it becomes a light color. Combine the egg-sugar mixture into the milk.
Step 3
Pour into six creme brûlée ramekins and place ramekins into a large cake pan. Fill the pan with boiling water halfway up the sides of the ramekins. Bake for 35 minutes or until centers are barely set. The final product should have a jiggle to it. Cool completely and place in refrigerator once finished.
Step 4
When ready to serve, top the custard with sugar in a thin layer. Use a flame gun or place the ramekins in a broiler for about 7 minutes, until the sugar is melted and has browned. Garnish with mint leaves.
When did you make this?! Looks beautiful.
Sent from my iPad
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Have you tried this with the ripple half and half? I’m going to try my regular recipie with the ripple half and half and see what happens… my nephew is milk allergy
I have not. I found that the half and half didn’t seem as thick as the regular vanilla ripple milk. Please let me know how the half and half works!