Crème brûlée is one
of those desserts that look super difficult to make, is a little technical but
really easy to nail. Cream is simmered and then poured into beaten eggs and
sugar to make a delicious custard base and then baked. Once cooked and chilled
the magic begins, sugar is poured over the top and bruleed to perfection. This is not just a
tropical twist, it’s also great for people that are lactose intolerant or just
don’t want to eat dairy.
I’ve invested in some mini mason jars – they are the perfect size for this dessert and once
they’re set I can close them and stack them up in my refrigerator. You will
also need a blow torch – these kitchen versions are safe and very inexpensive.
Ingredients
2 cups canned Coconut Cream
4 Egg yolks
1 whole Egg
1/2 cup Sugar
Extra sugar – 1 tsp per mason jar
Process
Beat the Eggs together with the Sugar
Heat the cream to a gentle simmer
Temper the Eggs by slowly pouring in the cream and whisking at the same time
Pour into mason jars or ramekins
Add to a oven proof container and pour in hot water to create a water bath
Bake at 350 degrees for 30 mins
Remove from the oven, cover and refrigerate for 4 hrs to overnight
When ready to serve, pour in the sugar on the top of the custard and caramelize the sugar using a brûlée torch.
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