For the crème brulée

450ml/16fl oz double cream

50ml/2fl oz lemon juice

1 lemon, zest only

5 free-range egg yolks

100g/3½oz caster sugar

Serves - 6


For the crème brûlée, preheat the oven to 150C/300F/Gas 2. Mix together the lactose free cream, lemon juice and lemon zest in a saucepan and bring to the boil.

Reduce the heat and simmer gently for 10 minutes, whisking continuously. Remove from the heat and set aside.

In a heatproof bowl, whisk together the eggs and sugar until light and frothy. Add the boiled lactose free cream to the eggs and mix well.

Pour the mixture into individual moulds placed in a roasting tin. Cover the base of the tin with water to make a bain marie.

Place in the oven for about 30 minutes, or until they are set on the edges but still wobbly in the centre. Remove from the oven and set aside to cool.

For the crème brûlée, cover the tops with an even layer of caster sugar and caramelise using a chef's blowtorch.

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Lemon crème brûlée