Fructose Malabsorption Recipes: Marshmallow Crème Brulée

Marshmallow Creme Brulee__No Sugarless Gum

Honestly, I’m not really a huge fan of crème brulée.  But when I saw that the recipe mostly called for ingredients that I could eat, I figured: why not?  It wasn’t hard to make, it just takes some time.  The original recipe is for toasted marshmallow crème brulée, but my homemade marshmallows seemed to just melt under direct heat, so I skipped that part.

But it still turned out well.  Really well, actually.  My mom, sister, and I are kind of dessert snobs.  We live to eat dessert, and if someone tells us they “don’t really eat sweets,” it’s as if they told us they have two butts: we just don’t understand how that could be.
So it was very rewarding when I brought them some and they gave it their approval.  And actually, I really liked it too!

Ingredients

  • 3/4 batch of Homemade Marshmallows
  • 1 3/4 cups of heavy creamMarshmallow Creme Brulee3__No Sugarless Gum
  • 3/4 cup of whole milk
  • 1 1/2 teaspoon of vanilla extract (optional based on tolerance)
  • Pinch of salt
  • 2 large eggs
  • 5 egg yolks
  • Dextrose for topping

Specialty Equipment

  • Six 8 oz ramekins
  • Chef’s torch (you might be able to use your broiler instead, but I didn’t test this method)
  • Mesh colander
  • Pitcher or something with a spout to pour custard
  • Roasting pan

 

Marshmallow Creme Brulee2__No Sugarless GumDirections

Preheat the oven to 325 degrees.

In a saucepan over medium heat, combine the marshmallows, cream, milk, and salt until the marshmallows have melted.

Whisk together the eggs and the egg yolks in a bowl, and then whisk in 1 cup of the marshmallow mixture.  Add in the remaining mixture.

Arrange the ramekins in a roasting pan and add hot water until it’s halfway up the ramekins.

Strain the marshmallow mixture through a mesh colander into something with a spout so you can pour the custard evenly into the ramekins.

Bake for 30-35 minutes.

Remove from the oven and let sit until cool enough to handle (If they seem to still be too liquidy, don’t worry, they should set once in the fridge).  Remove ramekins from pan and let cool until they’re room temperature.

Cover with plastic wrap and refrigerate for 2 hours or overnight.Marshmallow Creme Brulee4__No Sugarless Gum

When you are ready to eat, transfer ramekins to the freezer for 15-20 minutes.

Add a nice heap of dextrose on top of each and blast it with the chef’s torch until it caramelizes (keep at it–it won’t happen right away!).

Elimination Diet safe: Yes! (As long as you don’t use vanilla extract)

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