i need a creme brulee recipe w/o the following ingredients?

Question

heavy cream, skim milk, coffee creamer,

ps preferably with whole eggs

Answer 1

Citrus Soy Crème Brulee
6 lemons, zested
1 1/2 cups vanilla soymilk
1 cup plain soy creamer (such as Silk)
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 pinch of salt
1 cup sugar
7 egg whites
Granulated sugar for browning

Preheat oven to 250 degrees. Combine lemon zest, soymilk, soy creamer, extracts and salt in saucepan. Bring to a boil. Slowly whisk in sugar and then egg whites. Strain through a chinois and pour into four-ounce brulee dishes. Bake in a water bath (Place individual dishes in a larger pan and add a little water) at 250 degrees for 1 _ hours or until brulee is set. Cool and top brulee with granulated sugar and brown with a propane torch or under a broiler.

Makes about 6 brulees.
Per brulee: 245 calories, 7 g protein (1.5 g soy protein), 47 g carbohydrate, 4 g fat (0 g saturated fat), 0 mg cholesterol, 93 mg calcium, 96 mg sodium, 0.5 g dietary fiber.
OR

Classic creme brulee is a rich, baked custard made with cream and crowned with a crusty, "burnt" sugar topping. Our lightened version features a stirred custard, fresh berries, and golden threads of caramelized sugar.
Makes 4 servings.
Serving Size: 2/3 cup fruit with 1/4 cup sauce
Prep: 10 minutes Chill: 4 hours 10 minutes
2 tablespoons sugar
2 teaspoons cornstarch
1 cup LACTAID® Reduced Fat Milk
2 egg yolks, beaten
1/2 teaspoon vanilla
3 cups fresh raspberries, blackberries, blueberries, or halved strawberries
2 tablespoons sugar
For custard, in a heavy small saucepan combine 2 tablespoons sugar and cornstarch. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir half the mixture into egg yolks. Return all of the egg mixture to saucepan. Cook and stir until bubbly. Reduce heat to low. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Quickly cool the custard by placing the saucepan into a bowl half-filled with ice water for 2 minutes, stirring constantly. Transfer mixture to a small bowl. Cover surface with plastic wrap and refrigerate until thoroughly chilled or up to 24 hours.
At serving time, rinse berries; drain well. Divide berries evenly among four dessert dishes, custard cups, or goblets. Spoon chilled custard over berries in dishes. Set aside.
For topping, in a small skillet or saucepan heat 2 tablespoons sugar over medium-high heat until sugar just begins to melt, shaking skillet occasionally to heat evenly (but do not stir). Reduce heat to low and cook until sugar is melted and golden, stirring as necessary with a wooden spoon after sugar begins to melt. Quickly drizzle caramelized sugar over each dessert serving. Serve immediately.
Nutrition Facts per serving: 158 cal., 4 g total fat (1.5 g sat. fat), 111 mg chol., 34 mg sodium, 27 g carbo., 7 g dietary fiber, 4 g protein, 106 mg calcium.
Daily Values: 8% vit. A, 39% vit. C, 11% calcium, 5% iron

Not sure if it's dairy you're avoiding...but it seems so.
Hope these work for you!!

Answer 2

CREME BRULEE 1 pt. heavy cream 6 egg yolks 1/2 c. sugar Pinch of salt 2 tsp. vanilla Light brown sugar (granulated) Heat heavy cream (the heaviest you can get) to the boiling point. Lightly beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wooden spatula or wire whisk until well blended. Add vanilla or a little mace or any other flavoring you desire. Strain the custard into a 1 1/2 quart heat-proof baking dish; stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool and then chill in the refrigerator. About 1 1/2 to 2 hours before serving, sprinkle the top evenly with fine light brown granulated sugar to a thickness of about 1/4 inch. Put under the broiler (or use a salamander, if you have one) until the sugar is melted and bubbly, watching carefully to see it does not scorch and burn. Remove, cool, and chill again until serving time. You'll have a hard, highly glazed crust on top of the custard. This will serve about 6. If you have more guests, double the recipe, using 12 egg yolks to a quart of cream.

Answer 3

The heavy cream is what holds it together really. I suppose you could experiment. But it wouldn't be Creme brulee anymore.
Egg yolks are also a "holding" together ingredient . Using the whole egg will change the chemistry. Certain recipes cant really be changed and still taste the same. So...i suggest you look for a recipe for the ingredients you have.

Answer 4

4 egg yolks
3 tablespoons sugar
1 pinch salt
2 cups table cream
1 teaspoon vanilla
peaches, Fresh sliced
fresh strawberries



Beat egg yolks until slightly thickened.
Gradually add sugar and a pinch of salt.
Scald table cream and pour slowly into egg mixture, stirring.
Add vanilla and pour into baking dishes.
Set them in a pan with 1" of water and bake at 350 degrees for 45 mins to 1 hour.
Test with clean knife.
Can be prepared a day ahead.
Sprinkle top with sugar and/or top with fresh sliced peaches or strawberries.