Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, coconut almond crème brûlée. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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.
Coconut Almond Crème Brûlée is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Coconut Almond Crème Brûlée is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have coconut almond crème brûlée using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Coconut Almond Crème Brûlée:
- Make ready 1 cup heavy cream
- Take 1/4 cup coconut cream
- Get 1 tsp all natural bitter almond extract (only 1/2 tsp if using regular almond extract)
- Get 1/4 cup sugar
- Prepare 1/4 cup unsweetened coconut flakes
- Prepare 3 egg yolks
- Prepare kettle of boiling water
- Get pinch nutmeg (optional)
- Prepare 4 tsp sugar (for topping)
This is a simple process of mixing shredded coconut and full fat cream. Simmer the mixture for few minutes to extract the coconut flavor. If you have time and you are making this in advance, leave the mixture overnight in the refrigerator. The longer the coconut is submerge, the better.
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!
If you have time and you are making this in advance, leave the mixture overnight in the refrigerator. The longer the coconut is submerge, the better. It uses light coconut milk instead of heavy cream. 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. How to Make Coconut Crème Brûlée.
So that’s going to wrap it up with this special food coconut almond crème brûlée recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
