From the kitchen
Camel Milk Crème Brûlée
A classic baked custard with a signature crackling caramelized sugar top, made with camel milk.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 cups pasteurized camel milk
- 1 vanilla bean, split and scraped
- 5 large egg yolks
- 1/3 cup sugar, for custard
- 2 tbsp sugar, for tops
- 1/8 tsp fine salt
Method
- Heat oven to 325°F. Put six 4-oz ramekins in a deep roasting pan. Heat milk with vanilla seeds and pod until steaming; remove pod.
- Whisk yolks, 1/3 cup sugar and salt gently. Slowly whisk in hot milk without whipping in foam. Strain.
- Divide among ramekins. Put pan on oven rack and carefully add hot water halfway up ramekin sides.
- Bake 30 to 45 minutes until edges set and centers tremble, not slosh. Check a center with a thermometer; custard should reach at least 160°F.
- Lift ramekins from water, cool briefly, then refrigerate within 2 hours for at least 4 hours.
- Sprinkle each with 1 teaspoon sugar and caramelize using a kitchen torch on a heatproof surface. Rest 1 minute and serve.
Cook with confidence
Before you start
Before you start
This milk-based version is lighter than a cream brûlée. Small shallow ramekins give a manageable custard depth. A torch requires a stable heatproof surface.
Serving and keeping
Refrigerate covered for up to 3 days. Torch only portions being served and keep unused custards cold.
Check the Custard Before the Crust
The center should tremble slightly and reach at least 160°F before chilling. A liquid slosh needs more baking; a rigid center is likely overdone.
Sugar at Service
Chill fully, then add one teaspoon sugar per ramekin immediately before torching. A finished sugar crust softens if left on moist custard too long.
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