Vanilla Crème Brulee
Ingredients
400ml Lactofree cream
100ml Lactofree whole
5 egg yolks
150g Caster sugar
1 vanilla pods, split and scraped
8 drops of vanilla essence
Method
1. Whisk the egg yolks with sugar and vanilla pods in a large bowl before adding the Lactofree whole and cream
2. Leave this for 1 hour to infuse, whisking now and again
3. Pass through a fine sieve, and place into a shallow ceramic dish - no more than 2 cm deep, or 6-8 individual ramekins. Place into the oven on 90°c for approximately 45 minutes to 1 hour until it is jelly-like, set
4. When these are ready, place into the fridge to chill, up to 2 hour. Sprinkle with golden castor sugar, then blowtorch till golden.
Tom Aikens is encouraging more people to "Say Yes" to dairy by creating a selection of recipes in partnership with Lactofree, the leading dairy range without lactose.
For more information visit www.lactofree.co.uk
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