Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, coconut almond crème brûlée. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Coconut Almond Crème Brûlée is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Coconut Almond Crème Brûlée is something that I’ve loved my whole life. They’re nice and they look wonderful.
Traditionally made with cream, we've opted for a dairy-free crème brûlée, swapping out heavy dairy for silky coconut milk, adding to the richness of the dish yet keeping it simple. Coconut Crème Brûlée is a baked custard cooked in ramekins. The creamy custard is topped with a layer of caramelized sugar.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook coconut almond crème brûlée using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Coconut Almond Crème Brûlée:
- Make ready 1 cup heavy cream
- Prepare 1/4 cup coconut cream
- Prepare 1 tsp all natural bitter almond extract (only 1/2 tsp if using regular almond extract)
- Get 1/4 cup sugar
- Get 1/4 cup unsweetened coconut flakes
- Prepare 3 egg yolks
- Prepare kettle of boiling water
- Make ready pinch nutmeg (optional)
- Make ready 4 tsp sugar (for topping)
As an Amazon Associate I earn from qualifying purchases. This crème brûlée has a wonderful smooth interior with a creamy coconut flavor. Crème brûlée is a very popular dessert that you will find in almost every fine dining restaurant. The smooth, creamy custard contrasts very nicely with the crunch of the hardened sugar topping.
Steps to make Coconut Almond Crème Brûlée:
- Preheat oven to 350. In non plastic mixing bowl whisk together everything but the egg yolks until smooth. Whisk in egg yolks until smooth and uniform in color.
- Pour mixture equally into two ramekins. Place ramekins in a deep baking dish and place dish onto oven rack. Sprinkle tops with nutmeg (if desired). Fill baking dish with boiling water until 2/3 of the ramekins are submerged being careful not to splash water into mixture.
- Bake for 30-40 minutes or until the sides are set and the top is a light golden brown (centers will be jiggly)
- Transfer to wire rack and let cool to room temperature (about two hours), then cover with cling wrap and refrigerate until set (about four hours). Can refrigerate up to one day.
- After custard has set remove cling wrap and gently blot the tops of the Crème Brûlée with a paper towel to soak up any water from condensation. Sprinkle the tops with two teaspoons of sugar each and heat with kitchen torch for about two minutes until sugar is caramelized. Serve immediately and enjoy!
Crème brûlée served in a nougat shell rather than the traditional ramekin has a light tropical look, especially when served over fruit on a plate decorated with colorful sauces. PARTNER POST: Discover how delicious dairy-free sweet and savory cooking can be with DREAM Ultimate Almond. But not just any Creme Brulee; this baby is made with light coconut milk so it has a slight coconut flavor. It's pretty heavenly and actually lower in calories than your typically creme brulee. It tastes like a regular coconut créme brûlée, it is just as custardy as a regular créme brûlée, and is naturally gluten-free.
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