Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, coconut almond crème brûlée. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Coconut Almond Crème Brûlée is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Coconut Almond Crème Brûlée is something which I’ve loved my whole life.
Coconut Crème Brûlée is so easy to make and tastes like paradise! As an Amazon Associate I earn from qualifying purchases. This deeply moisturizing Hand Crème continues to nourish the hands well after it is absorbed into the skin.
To begin with this recipe, we must 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
- Prepare 1/4 cup coconut cream
- Make ready 1 tsp all natural bitter almond extract (only 1/2 tsp if using regular almond extract)
- Make ready 1/4 cup sugar
- Take 1/4 cup unsweetened coconut flakes
- Get 3 egg yolks
- Get kettle of boiling water
- Prepare pinch nutmeg (optional)
- Get 4 tsp sugar (for topping)
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. Cornstarch keeps the crème brûlée from separating, allowing you to make the custard up to two days before serving it. A flavor so delicious, you'll wonder why all desserts don't taste this superb.
Instructions 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!
Toasted California Almonds covered in a luscious sweet crème flavor finished with a thin layer of caramelized sugar. Turn off the stove and keep the milk aside. Add the coconut sugar and beat until the mixture turns white. An Original Recipe by Not Quite Nigella. I love crème brûlée and a coconut version sounds delicious, especially after Asian meals.
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