Yahoo…..I found my way back into the kitchen this morning! I’ve been wanting to try a new recipe for a while now. This one! Creme Brulee is probably my favorite dessert. I’m usually too full after a meal ,to order it in a restaurant. I need to start with the dessert first, then I will be sure to enjoy what I love the most. The only way I seem to get this creamy concoction, is to make it at home. It really is not difficult, so try it soon. This recipe is slightly different than the others I’ve posted, because it incorporates coconut milk with the cream. I thought that sounded very tempting. In fact tempting enough to run a couple extra miles after I eat it! Cornstarch keeps the creme brulee from separating, allowing you to make the custard up to two days before serving it, so this is a great make-ahead dessert. Creme Brulee is wonderful served with raspberries, strawberries and blueberries. My favorite part is the crackly sugary top. The more the better. I can hardly wait to dig in! FYI: You can buy raw sugar in any grocery store. Oh……Can you taste it?
Raw Sugar – It’s really good
When your brulee is done,
Pour into 6 small ramekins. Chill in the fridge until you have a nice thick consistency.
Now for my favorite part!
Sprinkle lots of raw sugar over the brulee.
Put under your broiler in the oven
or
Go grab the blow torch from the garage
Carefully melt and brown that sugar to a warm caramel glaze.
I like some of the sugar crystals to remain crystals.
You melt as much as you like, but be careful not to burn your sugar
It doesn’t take very long!
Oh just look at that crackly, caramelized top!
Now for the berries and the whipped cream.
Next…..DIG IN!
INGREDIENTS
1/3 cup sugar
1 teaspoon cornstarch
8 large egg yolks
1/2 cup heavy cream
1 can (13 1/2 to 14 oz.) coconut milk
4 teaspoon fine raw sugar or granulated sugar for caramelizing
DIRECTIONS
Heat the oven to 300 degrees F. Sift the sugar and cornstarch together into a medium bowl. Whisk in the egg yolks. Whisk in the cream and coconut milk until blended. Pour the mixture through a fine strainer and into a large measuring cup with a pouring spout. Set four 6-oz. ramekins in a deep baking dish or roasting pan. Divide the custard evenly among the ramekins. Set the pan on the middle rack of the oven. Carefully pour hot water into the pan until it comes halfway up the sides of the ramekins. Bake for 30 minutes and then tent the pan loosely with foil (if it’s tight, the custard will curdle) and bake until the centers of the custard shudder gently when the ramekins are tapped, another 25 min. (start checking at 20 min.).
Remove the pan from the oven. Remove the ramekins from the water bath and cool slightly before refrigerating several hours or overnight. Just before serving, sprinkle each custard with a thin layer of fine sugar, about 1 teaspoon per custard. Caramelize the sugar by using either of the methods described below. (I don’t like a fine layer…..I like a generous layer!!)
FOR THE TORCH METHOD: Use a slow, sweeping motion to guide the flame directly on the surface of the custard; the nozzle should be 2 to 3 inches from the surface so the flame just licks the sugar. The topping is done when the entire surface is a glossy brown.
FOR THE BROILER METHOD: Position the oven rack so the custards will be 2 to 3 inches from the broiler, and heat the broiler. Return the ramekins to the baking dish. Fill the dish with ice water almost to the top of the custards. Position the pan under the heat source. The sugar should begin to caramelize in 3 to 4 minutes; watch carefully so they don’t burn.
