Icewine Crème Brûlée with No Eggs | Oh Yum with Anna Olson
This version of crème brûlée is not cooked using eggs, but instead uses the acidity of Icewine, a very sweet dessert wine, to set the cream. Because it is not baked, it can be beautifully presented in wine glasses.
Recipe Ingredients:
Custards
- 2 ½ cup whipping cream
- ¾ cup sugar
- ½ cup Icewine or other sweet dessert wine
- 2 Tbsp lemon juice
Oat Brûlée & Assembly
- ¼ cup maple syrup
- 3 Tbsp regular rolled oats (not instant)
- 1 ½ cup mixed fresh berries, such as raspberries, blueberries, strawberries, blackberries
Baking Directions:
Custards
1. Heat the cream and sugar over medium heat and whisk occasionally, heating just until the sugar has fully dissolved. Remove the pot from the heat and stir in the Icewine and lemon juice. Allow the mixture to cool for 15 minutes, then carefully pour into serving dishes (you can use wine glasses, champagne flutes, or other desired attractive glassware, since you will not be using a torch to “brûlée” this dessert). Chill overnight to set (these custards need at least 8 hours to set).
Oat Brûlée & Assembly
1. For the oat brûlée, preheat the oven to 375 F. Line a pie plate with foil and spray with food release spray.
2. Stir the maple syrup and oats until the oats are fully coated and then pour this into the prepared pie place, swirling to make an even and thin layer. Bake this for 15 to 20 minutes, until bubbling and a darker brown at the edges. Cool completely to room temperature.
3. To serve, gently sprinkle or arrange the fresh berries over the custards, then break off shards of the oat brûlée and arrange them over the berries. Serve immediately.
4. *The brûlées (ungarnished) will keep refrigerated for up to 3 days.
Subscribe for more video recipes: http://goo.gl/MJV4af
Anna Olson Books:
- Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/1XlnM5g
- Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/1Xlo2Bs
- Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/1pDECSc
- Buy In The Kitchen with Anna Recibe Book on Amazon: http://amzn.to/1LYTzbF
- Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/1pDEZfB
- Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/1pDF571
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
Recipe Ingredients:
Custards
- 2 ½ cup whipping cream
- ¾ cup sugar
- ½ cup Icewine or other sweet dessert wine
- 2 Tbsp lemon juice
Oat Brûlée & Assembly
- ¼ cup maple syrup
- 3 Tbsp regular rolled oats (not instant)
- 1 ½ cup mixed fresh berries, such as raspberries, blueberries, strawberries, blackberries
Baking Directions:
Custards
1. Heat the cream and sugar over medium heat and whisk occasionally, heating just until the sugar has fully dissolved. Remove the pot from the heat and stir in the Icewine and lemon juice. Allow the mixture to cool for 15 minutes, then carefully pour into serving dishes (you can use wine glasses, champagne flutes, or other desired attractive glassware, since you will not be using a torch to “brûlée” this dessert). Chill overnight to set (these custards need at least 8 hours to set).
Oat Brûlée & Assembly
1. For the oat brûlée, preheat the oven to 375 F. Line a pie plate with foil and spray with food release spray.
2. Stir the maple syrup and oats until the oats are fully coated and then pour this into the prepared pie place, swirling to make an even and thin layer. Bake this for 15 to 20 minutes, until bubbling and a darker brown at the edges. Cool completely to room temperature.
3. To serve, gently sprinkle or arrange the fresh berries over the custards, then break off shards of the oat brûlée and arrange them over the berries. Serve immediately.
4. *The brûlées (ungarnished) will keep refrigerated for up to 3 days.
Subscribe for more video recipes: http://goo.gl/MJV4af
Anna Olson Books:
- Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/1XlnM5g
- Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/1Xlo2Bs
- Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/1pDECSc
- Buy In The Kitchen with Anna Recibe Book on Amazon: http://amzn.to/1LYTzbF
- Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/1pDEZfB
- Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/1pDF571
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
