Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, coconut almond crème brûlée. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Coconut Almond Crème Brûlée is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Coconut Almond Crème Brûlée is something that I’ve loved my entire life. They are nice and they look fantastic.
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. A delightful dessert that will impress your guests, crème brûlée is actually quite simple to make. And with one swoop of the two balancing textures our Coconut Crème Brûlée is the most tantalizing and decadent dessert and the perfect finish to any meal.
To begin with this particular recipe, we have to first prepare a few components. You can have 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
- Take 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
- Get kettle of boiling water
- Get pinch nutmeg (optional)
- Get 4 tsp sugar (for topping)
Slowly pour in egg yolk mixture, whisking constantly. Continue to cook, just below boiling, stirring constantly and scraping the bottom to prevent sticking. Do not let it boil or the mixture will curdle. Cover, place in the refrigerator and chill overnight (or at least a couple hours).
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!
Do not let it boil or the mixture will curdle. Cover, place in the refrigerator and chill overnight (or at least a couple hours). It uses light coconut milk instead of heavy cream. Prepare the Coconut Cream: Pour cream into a medium saucepan, then add shredded coconut. Heat mixture over medium-high heat, stirring occasionally, until you see small bubbles forming in the side of the pan.
So that’s going to wrap it up for this special food coconut almond crème brûlée recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
