Dessert often conjures up images of cakes, pies, and other non-Gluten Free delights. Found on the menu in many fine restaurants, there is nothing like this exquisite dessert to complete a meal. I always ask to make sure, but when available, it should be a Gluten Free option.
However, it is truly simple enough to be made and enjoyed at home. Luxuriously rich, it is best enjoyed on special occasions.

Our favorite Creme Brulee recipe is courtesy of Alton Brown (of “Good Eats” fame), from FoodNetwork.com (2005).

Ingredients:

1 Quart Heavy Whipping Cream
1 Vanilla Bean, split and scraped
1 C Vanilla Sugar (DIVIDED – saving 1/2 C for the top)
6 Large Egg Yolks
2 Quarts Hot Water

Instructions:

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 C sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring constantly. Pour the liquid  into 6 (7-8 ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

High-end kitchen stores sell fancy torches for this purpose, but my husband’s shop torch works just as well.

Alton Brown mentions using Vanilla Sugar, and this is easily made by storing 2 cups of regular sugar in a jar with a previously-used (rinsed and dried) vanilla bean suspended in the sugar. The flavor of the vanilla bean will naturally permeate the sugar. Occasionally shaking the jar evens the flavor. This sugar can be used whenever you want a vanilla flavor with the sweetness, like in Tapioca – another great Gluten Free dessert. (Costco seasonally sells whole vanilla beans at a reasonable price. Look for it near their spices.)

Trust me, this recipe is well worth the effort!!!