Friday, April 9, 2010

Day 252: Coconut Crème Brulee

Yield: 1 large pan, 3-4 ramekins, low
Time (Start to Finish): 2-3 hours

7 oz coconut milk
1 oz heavy cream
1 Tbsp coconut flavoring
1 tsp vanilla
1 ¼ oz sugar
4 egg yolks

brown sugar

1. Preheat the oven to 325F. Take your ramekins or low dish and place them on a cookie sheet with sides. You will be filling the cookie sheet with hot water
2. In a saucepot, combine the cream, coconut milk, sugar, coconut flavor, and vanilla and stir until just about boiling
3. In another bowl, put the egg yolks
4. When the cream is hot, and while whisking, SLOWLY pour the hot cream into the eggs, always whisking
5. Pour back into the pot, and whisk for about 30 sec
6. Pour through a strainer into the container you are cooking it in
7. Put in the oven with the cookie sheet filled with hot water and bake for about 25 min or until the cream shakes like jello
8. Place in the fridge until completely chilled
9. You can use a torch or you can turn on your broiler
10. Spread brown sugar over the top evenly, and not too much. You want a thin layer
11. Place in the broiler, but stay with it and watch it. Let it bubble and then when it begins to brown, take it out. Crack and enjoy!

Rating: 5 strawberries
Notes: This is so great!!! I wouldn’t change a thing to this dish! I cant believe I didn’t think of this sooner. It is killer. The brown sugar tops it off. The coconut milk is a great touch, but you can use regular if you don’t have any. I shared this with the roomies, who all loved it, and saved myself a bowl. I even thought of maybe putting a little coconut in the sugar to toast it too. Try it out, this is really great!!! A 5!!!

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