Crème Brûlée is an egg based custard topped with a crunchy caramel layer. The crunchy caramel layer is usually formed with sprinkling sugar and heating it with a blow torch to caramelize it. A caramel disc may also be prepared and the custard can be topped with this disc while serving. For Baking Eggless Group Challenge, Vimala Lakshmi of Cooking Club suggested this from Sanjeev Kapoor's website. The egg in the custard makes it a creamy pudding. And the caramel layer needed a blow torch. These were the challenges we had to face during the preparation. I successfully replaced the eggs with china grass and used a heated spoon instead of a blow torch ( the idea is not my own. I adapted it from here) and the custard turned out fabulous. Though the caramel layer was uneven, it's crunchiness was a perfect combination to the creamy pudding. The quantity made 6 small ramekins of crème brûlée and we both enjoyed them to the core. The Baking Eggless Group has completed two years successfully and we really had a great time converting twenty four egg based recipes into eggless ones. And I hope to continue it for this year also and you will see more interesting recipes in future...
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