Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, coconut almond crème brûlée. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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. Crème brûlée also known as burnt cream, is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. Coconut Crème Brûlée is a baked custard cooked in ramekins.
Coconut Almond Crème Brûlée is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Coconut Almond Crème Brûlée is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. 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:
- Get 1 cup heavy cream
- Take 1/4 cup coconut cream
- Take 1 tsp all natural bitter almond extract (only 1/2 tsp if using regular almond extract)
- Get 1/4 cup sugar
- Take 1/4 cup unsweetened coconut flakes
- Take 3 egg yolks
- Prepare kettle of boiling water
- Take pinch nutmeg (optional)
- Get 4 tsp sugar (for topping)
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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!
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So that is going to wrap it up with this special food coconut almond crème brûlée recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
